No ImageAnadama Bread

Did you make it? Rate it!

  1. Abigail

    My grandma always used to serve us brown bread buttered with a slice of cheese on it for a snack when we visited. :)

  2. Cat

    I love this recipe and have been making it for years. Today I varied the flours: 2 cups whole wheat, 1 cup blue corn flour, 1 1/2 cups white flour. This was an excellent variation.


  3. AJ

    I started making anadama bread as a child in the late ’60’s for my grandfather, a Quaker farmer. This is closest to the old Betty Crocker recipe I have seen, however this version is missing the kneading and second rising. Add enough flour to knead, form ball, 1st rising is in a bowl, punch down & use enough unbleached flour to shape to fit bread pans, allow 2nd rising in bread pans, then bake. I’m sure you get a different texture without kneading & the second rising, but I rather like it with a finer texture, and drier. Most new England recipes add milk, I like it better with water, like the “Beard on Bread” recipe my husband uses. When making for my vegan friends I use a nonhydrogenated vegetable oil.

  4. carol

    I made this bread this morning, was real disapponted…….my bread fell. Ive been baking bread for years, I personally think there is way too much liquid in this recipe. In the future I’ll look for a better recipe :-(

  5. Vicky

    Mmm bread. I am placing this recipe on my list of early spring recipes to bake. Being a New Englander I have heard of this bread and seem to remember hearing the story too. I also remember those cans of b&m brown bread, they were good though a bit on the moist side. A family member makes a similar homemade bread with raisins baked in a can and calls it hobo bread. Beans & brown bread yummy.

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