Traditional Anadama Bread With Cornmeal and Molasses

Quick Recipe Version (TL;DR)

• Yield: 2 standard loaves (about 24 slices)
• Prep Time: 25 minutes (active)
• Cook Time: 35–40 minutes
• Total Time: about 3 hours 20 minutes (includes rising and cooling)

Quick Ingredients

• 1 cup (160 g) yellow cornmeal
• 2 cups (480 g) water
• 1 cup (240 g) whole milk
• 1/2 cup (170 g) unsulphured molasses
• 4 tbsp (56 g) unsalted butter
• 2 1/4 tsp (7 g) active dry yeast
• 1/4 cup (60 g) warm water (105–110°F / 40–43°C)
• 1 tsp granulated sugar
• 4 1/2 to 5 cups (540–600 g) bread flour
• 2 tsp kosher salt (10 g)
• 1–2 tbsp neutral oil (for the bowl)
• 1–2 tbsp cornmeal (for dusting pans, optional)

Do This

• 1. Cook a quick cornmeal porridge with water + milk; stir in molasses and butter; cool to 105–110°F.
• 2. Bloom yeast in warm water + sugar for 5–10 minutes until foamy.
• 3. Mix porridge + yeast; add flour and salt; knead 8–10 minutes until smooth and slightly tacky.
• 4. Rise covered in an oiled bowl until doubled, 60–90 minutes.
• 5. Divide, shape into 2 loaves, and place in greased 9×5-inch pans; rise 45–60 minutes.
• 6. Bake at 375°F for 35–40 minutes to 195–200°F internal temp.
• 7. Cool at least 1 hour before slicing for the best texture.

---

Why You’ll Love This Recipe

• Classic New England flavor: cornmeal and molasses make it gently sweet, toasty, and hearty.
• Soft but substantial crumb: tender slices that still feel rustic and filling.
• Great for sandwiches and toast: especially with salted butter, cheddar, or baked beans.
• Make-ahead friendly: bakes into two loaves, so you can freeze one.

Grocery List

• Produce: None
• Dairy: Whole milk, unsalted butter
• Pantry: Yellow cornmeal, unsulphured molasses, active dry yeast, granulated sugar, bread flour, kosher salt, neutral oil (canola/vegetable), cornmeal for dusting (optional)

Full Ingredients

Cornmeal Molasses Base

• 2 cups (480 g) water
• 1 cup (240 g) whole milk
• 1 cup (160 g) yellow cornmeal (medium grind preferred)
• 1/2 cup (170 g) unsulphured molasses
• 4 tbsp (56 g) unsalted butter

Yeast & Dough

• 2 1/4 tsp (7 g) active dry yeast (1 packet)
• 1/4 cup (60 g) warm water (105–110°F / 40–43°C)
• 1 tsp (4 g) granulated sugar
• 4 1/2 to 5 cups (540–600 g) bread flour, divided (plus more if needed)
• 2 tsp (10 g) kosher salt
• 1–2 tbsp neutral oil, for greasing the bowl

For the Pans (Optional but Traditional)

• 1–2 tbsp cornmeal, to dust the pans
• 1 tbsp melted butter, to brush the crust after baking (optional)

Step-by-Step Instructions

Step 1: Cook the cornmeal porridge

In a medium saucepan, bring 2 cups water and 1 cup milk to a gentle simmer over medium heat. Slowly whisk in the 1 cup cornmeal in a steady stream to prevent lumps.

Cook, whisking or stirring constantly, until thick like soft polenta, about 3–5 minutes. Remove from the heat.

Step 2: Add molasses and butter, then cool

Stir the 1/2 cup molasses and 4 tbsp butter into the hot cornmeal mixture until fully melted and glossy.

Let the mixture cool until it reaches 105–110°F (40–43°C). This usually takes 20–30 minutes. (If it’s too hot, it can weaken or kill the yeast.)

Step 3: Bloom the yeast

In a small bowl, combine the 1/4 cup warm water (keep it at 105–110°F) and 1 tsp sugar. Sprinkle in the active dry yeast and stir once.

Let stand until foamy, about 5–10 minutes. If it doesn’t foam, your yeast may be inactive or the water temperature may have been off.

Step 4: Mix the dough

In a large mixing bowl (or the bowl of a stand mixer), combine the cooled cornmeal-molasses mixture with the bloomed yeast mixture.

Add 4 1/2 cups (540 g) bread flour and the 2 tsp kosher salt. Mix until a shaggy dough forms. If the dough is very sticky and loose, add more flour 1–2 tbsp at a time, up to 5 cups total (600 g).

Step 5: Knead until smooth and elastic

Knead by hand on a lightly floured surface for 8–10 minutes, or in a stand mixer with a dough hook on medium-low for 6–8 minutes.

You’re looking for dough that is smooth, elastic, and slightly tacky (it should cling a bit, but not glue itself to your fingers). The molasses makes the dough naturally a bit stickier than plain sandwich bread.

Step 6: First rise (bulk fermentation)

Lightly oil a large bowl with 1–2 tbsp neutral oil. Place the dough in the bowl and turn once to coat. Cover tightly with a lid or plastic wrap.

Let rise in a warm spot until doubled in size, about 60–90 minutes (cooler kitchens may take closer to 90 minutes).

Step 7: Shape, pan, and proof

Grease two 9×5-inch loaf pans. For extra texture, dust each pan with a little cornmeal.

Turn the dough out onto a lightly floured surface. Divide into 2 equal pieces. Gently pat each piece into a rectangle about the width of your loaf pan, then roll up tightly into a log. Pinch the seam closed and tuck the ends under.

Place seam-side down into the pans. Cover lightly and let rise until the dough crowns about 1 inch above the rim, about 45–60 minutes.

Step 8: Bake and cool completely

Preheat the oven to 375°F (190°C). Bake the loaves on the center rack for 35–40 minutes, until deeply browned and the internal temperature reads 195–200°F (90–93°C).

If the tops brown too quickly, tent loosely with foil during the last 10 minutes.

Remove from the pans immediately and cool on a rack for at least 1 hour before slicing. (Warm Anadama smells amazing, but slicing too early can make it gummy.) Optionally brush the warm crust with a thin layer of melted butter for shine and a tender finish.

Pro Tips

• Temperature matters: cool the cornmeal base to 105–110°F before adding yeast to keep the rise strong and reliable.
• Flour gradually: molasses and cornmeal make the dough feel stickier than typical sandwich dough; add flour in small amounts so you don’t end up with a dry loaf.
• Check doneness with a thermometer: aim for 195–200°F in the center for a fully baked, sliceable crumb.
• For cleaner slices: cool completely, then use a serrated knife with a gentle sawing motion.
• Want a crisper crust? Bake directly on the oven rack for the last 5 minutes (remove from pans carefully), watching closely.

Variations

• Whole wheat Anadama: replace 1 cup (120 g) of the bread flour with 1 cup (120 g) whole wheat flour for a nuttier loaf.
• Seeded crust: brush proofed loaves lightly with water, then sprinkle with 1–2 tbsp sesame seeds or sunflower seeds before baking.
• Dinner rolls: divide dough into 16 rolls, proof on a sheet pan 30–45 minutes, then bake at 375°F for 15–18 minutes.

Storage & Make-Ahead

Store cooled bread tightly wrapped at room temperature for 2–3 days. For longer storage, slice the loaf, wrap well, and freeze for up to 2 months. Toast slices straight from frozen.

Make-ahead option: after shaping and placing in pans, cover and refrigerate for up to 12 hours. Let the dough sit at room temperature until it rises about 1 inch above the rim (often 60–90 minutes, depending on your kitchen), then bake as directed.

Nutrition (per serving)

Approximate per slice (1 of 24): 180 calories, 3 g protein, 35 g carbohydrates, 3.5 g fat, 2 g fiber, 10 g sugar, 240 mg sodium.