Anadama Bread

The Editors
Makes 2 loaves
Preparation Method
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“It took me 2 years of trial and error to get the perfect Anadama recipe and this is it. The culmination of many variations, it makes the best toast, which we serve with our own strawberry jam. Originally the bread was perfected in Maine and eaten by fishermen. The wives would make cornmeal mush for their tired and cold husbands coming off the fishing boats. One day a fisherman tired of just cornmeal mush said to his wife, ‘Anna, damn it, I’m tired of mush - make bread,’ and she did and he called it Anadama bread. How true, I don’t know, but it makes all us Mainers laugh!”—Granes Fairhaven Inn, Bath, Maine

1 cup molasses
1/4 pound margarine
3-1/2 cups water
1 cup cornmeal
3-1/2 cups flour
1 tablespoon salt
2 packages dry yeast
3-1/2 cups flour

Bring just to boiling point molasses, margarine, and water. Lower heat to simmer and add cornmeal, whisking as you add slowly. Simmer 15 minutes, stirring occasionally. Cool. In large bowl mix all dry ingredients except last 3-1/2 cups flour. Add cooled wet ingredients to dry and beat for 2 minutes. Add last 3-1/2 cups flour and blend with hands. Turn out on floured board and knead for 5 minutes, adding more flour if needed for right bread consistency. Let rise in greased bowl until double; punch down and let rest 5 minutes. Make into 2 loaves and put in two 9x5-inch greased bread pans. Let rise until double again. Bake at 400 degrees F for 45-50 minutes. Cool on rack.

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