Anadama Bread
This recipe for old-fashioned anadama bread is deliciously sweet and nutty. But where did the name for this New England classic come from?
By Yankee Magazine|Mar 29 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThe name “anadama bread” first appeared in print in 1915, but it was undoubtedly baked in many New England hearths before then. What distinguishes anadama from other breads is the inclusion of cornmeal and molasses. Both were common ingredients in Northeast cooking, but they truly shine in this bread. So where did the name “anadama bread” come from? Local legend overwhelmingly credits a Gloucester fisherman with coining the term as a not-so-loving tribute to his wife, Anna. It seems Anna wasn’t blessed with talent in the kitchen, and after numerous bowls of molasses and cornmeal porridge for supper, the fisherman angrily tossed in some flour and yeast one evening and threw the mixture into the oven. While it baked he sat muttering, “Anna, damn her!” and the name was born. Fortunately, so was this delicious bread. The molasses and cornmeal make for a sweet and nutty aroma while it bakes, which carries over into the flavor.
Yield:
Makes 3 loavesIngredients
2 tablespoons vegetable oil
2 packages dry yeast
1/2 cup lukewarm water
2 cups milk
1 cup yellow cornmeal
2/3 cup molasses
3 tablespoons salted butter, melted, plus more for pans
1-1/2 teaspoons table salt
7-8 cups bread or all-purpose flour
Instructions
Grease a large mixing bowl with the oil and set aside. Dissolve the yeast in water and set aside. In another large bowl, combine milk, cornmeal, molasses, butter, and salt. Add 4 cups of flour and the yeast mixture and stir to form a dough. Add remaining flour a bit at a time, stopping when the dough becomes stiff enough to knead. Turn dough onto a lightly floured surface and knead until it’s smooth and elastic, about 10 minutes.
Place the dough into the greased bowl, turning to coat, then cover with plastic wrap and let it rise until doubled in bulk–about 1-1/2 hours. Gently punch the dough down, then let it rest for 10 minutes. Shape the dough into 3 loaves, then place them into three greased 9×5-inch loaf pans. Let them rise until just about doubled, then bake at 350° until browned and cooked through, 35 to 45 minutes. Invert loaves to cool onto a wire rack, then enjoy a slice of anadama bread warm!
Where is a good place to pick tiny Maine blueberries?
In Maine?
Just wanted everyone to know that I used wild yeast for this recipe and it came out TERRIFIC! I used 1 1/2 cups wild yeast and because of the hydration factor only used 1 cup milk.
Thanks for that. I think mine is ready for a feed, and this will be my next bread
Those who know ain’t tellin!
hilarious. I think all husbands have muttered something about their wives cooking at one time or another. I know mine still reminds me of the time I burnt spaghetti sauce. 35 years ago!
I enjoyed Bob’s short reply on 10/18/17. It is so in line with the humor I have found while visiting in the State of Maine from my neighboring New Hampshire.
I love your recipes and would like to try Anadama Bread in my bread machine. Can you offer directions for making a 2 pound loaf in the bread machine?
For bread machine Anadama bread: Mix 1 cup of water with 1/3 cup of molasses in microwaveable bowl, and microwave for 90 seconds to soften corn meal. Then add 1 TB butter and 2TB canola oil, stir to melt butter, then add 1/2 cup molasses. Stir all together and then put all this in the bottom of your bread maker. Then, on top, add 1 cup whole wheat flour, 2 cups all purpose flour, 1 Tsp salt and 2 1/2 tsp. yeast in center, keeping dry. Set bread machine on regular setting to have bread ready when you comedown for breakfast in the morning.
Your bread machine recipe sounds promising, but unless I’m blind (which is definitely in the realm of possibilities), there is no amount for cornmeal in your bread machine recipe. I think that’s what makes this delicious bread. Would you mind posting the cornmeal amount? Also, you have two additions of molasses, totaling almost a cup, which is really a lot. Is that what you meant? My guess is the first molasses should have been cornmeal??? I’m thinking one of those should have been the cornmeal. If they were equal amounts, I’d just go with my hunch. But since they are not equal, which one is cornmeal and which one is molasses?
I’m guessing that the first “molasses” is what’s meant to be “corn meal,” as it says to microwave to “soften the corn meal.” I wonder if you’ve tried to make it that way by now.
I just accidentally gave this recipe 3 stars as I was trying to look at the reviews on my iPhone. On most sites, like Amazon, you click on where there are stars, etc, to actually read the reviews. Your code automatically turns that into a review itself. You may want to fix that so people don’t accidentally vote your recipes down!
Buy them, it’s easier.
I would love to know where I can buy it.
Although the story about how Anadama bread got it’s name is funny it’s just a tale. The origins of the bread are mostly unknown except that it could have been a recipe brought over by the Finnish. A gentleman named Baker Knowlton started making and selling it around Rockport in 1850. A couple by the name of Smith owners of The Blacksmith Shop(restaurant) took over making the bread in a factory in Rockport until around 1950 when Mr. Smith passed away and they closed the factory. Several of his relatives still live in the area.
Do you know if the Anadama Bread freezes well?
Most homemade bread freezes well. Slice it first and you are golden. And for those who advocate buying commercially made bread – well, it is like farm-fresh eggs: there is no comparison. Homemade bread is heaven.
The first time I had Anadama bread was at Colonial Williamsburg, so maybe it goes back to the founding of our country.
Does anyone have a recipe to do this in a bread machine?
This was my great great grandmothers. This has always and is still a family favorite. I am 58 years old and have arthritis in my hands and can no longer kneed dough. I have tried many times to make this perfect in a bread machine.
1 cup warm tap water – 1/4 cup molasses – 1 Tablespoon shortening (not melted) – 1/4 cup cornmeal – 2 1/2 cup flour 1/2 teaspoon salt – 2 teaspoons yeast. Follow your bread machine instructions. What I do is run the ingrediencies threw the dough cycle, when it is done I put the dough in buttered bread pan, let rise 35 min. Then bake 350 oven for 35 minutes. It always comes out perfect. Enjoy.
This bread is excellent toasted or not.
Here is an excellent Bread Machine recipe for Anadama bread-Makes a 1.5 lb loaf.
2 1/4 tea. Active dry yeast
1 2/3 cup Bread flour
1 1/2 cup Whole wheat flour
1/3 cup yellow cornmeal
1/3 cup unsulphured molasses
1 1/2 tea. Salt
1 1/2 Tablespoons Vegetable oil
1 1/2 cups Warm water
Add all ingredients as suggested by your bread machine manual and process on the ‘basic’ bread cycle according to the manufacturers directions. Let the loaf cool on a rack before slicing. (I used the ‘light crust’ setting, but that is up to you) Enjoy !!!
My GREAT grandfather made this in 1890 in his little bakery!! Jones Bakery in Worcester, Massachusetts on Main Street! My Maternal Grandfather also made this and taught his children!! They too taught their children!! Tradition!!?
My father made this bread and it is amazing. I bake it all the time.
Could this recipe be scaled down to 1 loaf? Please?? Without losing the ‘goodness’…
I make this bread and divide the dough into separate balls of dough. I bake one as bread and freeze the other in a sprayed oiled 1 Gallon zip lock freezer bags. To use frozen dough I fully thaw the dough in the bag on the counter the bake as directions states from the point you froze the dough at. I have stored the dough in the freezer up to 6 months and it still baked up good.
@Ron D, even thought I did not ask the question, it was one I was going to ask. Your answer was so very helpful. Thank you from the bottom of my heart.
A couple times a month, my husband and I would take a ride to Rockport from Winchester to buy Anadama bread from a bakery on what I think is Main Street. We’d buy a couple loaves and freeze one. Believe it or not, he also took it to work every day as the base for his sandwich. It’s definitely the best bread I ever ate.
I see that several people have inquired where you can still buy this bread, but no one has answered. Does anyone know? I found that When Pigs Fly makes it, but no local grocery stores which carry this brand have the anadama. Before I trek to Kittery, are there any other known sources?
There is a When Pigs Fly store in Market Square in Newburyport, 1 Merrimac Street. tel:(978) 572-2500. Love to go there and taste their samples! Call them.
There is a When Pigs Fly in Freeport, Maine, right on the main street last I knew. Of course, right now, it might be clsoed, but you can look it up and call.
Borealis Bread in Wells, ME sells this bread!
I regularly find it in a couple of my local supermarkets that carry the When Pigs Fly brand: Hannaford and Market Basket.
I wanted to reply to a couple of people who asked where to buy Anadama bread. Tendercrop Farm (the Red Barn FKA Tuttles’) on Dover (NH) Point Rd, off Rte 16 before toll gate, makes it “in house.” They have another store at the old farm in the High Road in Newbury, MA, where it’s also available.
Fiddlehead Farms (small store, High St, Somersworth, NH) usually has Anadama from two local bakeries: Loaf & Ladle and Jessica’s. Call both places first if you’re coming from a distance.
The Loaf and Ladle is where I grew up enjoying Anadama bread. If you can find it from that bakery, buy it! The restaurant has since closed but I believe they are still baking their breads.
The Market Basket located at the corner of Routes 1 and 90 in Rockport, Maine bakes and sells Anadama bread on Fridays. It is delicious!!!!
I grew up in Belmont, MA enjoying Anadama bread. I saw a loaf in a bakery in Rockland, ME across the street from the Farnsworth Museum this summer. Ahhh
the memories. Toasted, slathered with butter. My first attempt to make it (different recipe) was not the best, I think I hurried it. Good but not great.
The great A&P (Atlantic & Pacific Tea Company) Supermarket
In MA sold Anadama bread. My sister and I loved it. The rest of family as well. Miss it.
Pepperidge Farm used to make corn and molasses bread that was a reasonable facsimile of Anadama Bread.
My mother, whose name was Anna, made Anadama bread every week while I was growing up. I’ve made it myself a few times, but not lately. This recipe has made me want to start again. It’s delicious and probably the best bread ever!
Prepared Pantry has anadama bread mix for bread machine. I haven’t tried this one but have been pleased with their other breads
I have a wonderful BREAD MACHINE recipe for Anadama Oatmeal Bread, it is wonderful, same only with Oatmeal,
2# Loaf, 1/3 c Oatmeal, 3 Tbsp Cornmeal, 1 1/2 c Boiling Water, 3 Tbsp Butter, 3 Tbsp Molasses, 1 1/4 c Whole Wheat Flour, 2 1/2 c Bread Flour, 1/3 c Dry Milk, 3 Tsp Salt, 2 Tsp Dry Yeast. add the boiling water to Oatmeal and Cornmeal, set aside for 10 mins, then proceed on per your machine.
This is a wonderful recipe, if the added Oatmeal is not desired simply omit it, but try it once first,,yummmmmmmy. Douglas Florence Oregon
Sorry 2 Tsp of salt on Anadama Oatmeal Bread NOT 3
I must be missing something on this recipe, when do you add the milk and cornmeal? I’ve followed it twice, never mentioned or am I dysfunctional?
Hi Cathy! The milk and cornmeal are added in the third step. The recipe states: “Grease a large mixing bowl with the oil and set aside. Dissolve the yeast in water and set aside. In another large bowl, combine milk, cornmeal, molasses, butter, and salt.” Hope this helps!
I’ve had this bread in Ireland in the late 1970’s, all the bakeries had it.
Wow. I lived in Ireland for four years and continue to visit twice a year. Lived in Dublin and Galway. I’ve never seen anything like this bread. I’m wondering if you had a brack?
This recipe is really easy to follow, and turns out really nice. We love it. Making again this morning and making into soup bowls.
Have just made Adadama bread in my bread machine…huge success. As this bread is slightly sweet not sure what the best thing to eat it with, or maybe just butter? Here is the recipe I used:- 240 ml/ water, 60ml/ 4 tbsp molasses, 5ml/ 1tsp lemon juice,360 grams unbleached white bread flour, 75grams wholemeal bread flour, 65 grams polenta( cornmeal), 2tsp salt, 40grams butter,1tsp easy blend dried yeast. Pour water,molasses and lemon juice into bread pan. Sprinkle over both types of flour then polenta. Add salt and butter in seperate corners. Make an indent in the centre of flour and add yeast. Set machine to basic/normal setting, medium crust. Press start. Remove bread at end of cycle and turn on to a wire rack to cool. PS. In 2018 we brought our motorhome/ RV over to America and did a touring trip. We saw a lot including some of New England and were made to feel very welcome by all the people we met. Only trouble was it was not long enough…so maybe some day we can do it again..who knows.
I LOVE this bread two ways! One, Ham Sandwiches! The taste of the Cornmeal and Molasses pairs perfectly with the Ham. The 2nd way I love Anadama Bread is toasted with lots of real creamery Butter! So yummy. Now I have to go bake some….
Born in Bangor, childhood in Ellsworth. A common lunch: Anadama bread with peanut butter and marshmallow Fluff. Wicked good. Ayuh!
I am certain this wonderful bread would be great for a number of uses but my favorite is to make a turkey sandwich using it. So delicious!
Wondering why you used lemon juice in your bread machine recipe when this recipe doesn’t include it? Or are you using a a different recipe for a bread machine?
Loved DP. Our frequent trips to Boston always meant lunch or dinner there. Indian Pudding was my favorite. My old DP recipe is similar to yours but was baked in a slow oven along with the beans (family recipe) all day Saturday. I stopped making the beans and the pudding after repeated cries from my husband, asking “do you think I own the electric company?” Live in California now and miss New England breads. As a child, my father only allowed dark breads on our table. Try making peanut butter and marshmallow on carroway rye. Yuck! When I was in high school, Mom declared Pepperidge Farm was OK, next to pass the test was Arnold’s Anadama bread. They both were great. While living in RI, Venda Ravioli on the Hill hired an Italian baker who made the best Italian breads, different types, ever. I don’t know why, but no bakery in central or northern California makes bread like NE bakers. Even Acme Bakery doesn’t make the grade. Maybe it’s the wild yeast in the air that produces good sour dough but nothing else. Thanks for the memory,
Can this be made into dinner roll?
When we were first married my husband told me I didn’t know how to cook! I come for a long line of good cooks. I told him “No you don’t know how to eat!” After that he kept his mouth shut and ate what ever I served.
This recipe turned out great! The only time I found Anadama bread being sold was in a bakery in Turners Falls and it was delicious. The only reason I knew to try it was because my dad had told me about how his mom used to make it all the time when he was a kid. I’ve always been hesitant about trying to make my own bread, but thought I’d give this one a try. I only made one-third of the recipe to get one loaf since I didn’t know if I’d be able to pull it off, but it was quite simple and turned out wonderful. According to my dad, it tastes just like his mom’s used to, so I will definitely be making it again (but won’t be cutting it)! Thank you for this!
Hello EMK. Would you be willing to share you 1/3 breakdown with me. It is just my husband, and myself, and three loaves is way to much for the two of us. Thank you so much, Doreen Frost, Pawlet, VT
Make three loaves and give two away! You will be loved for sure.
Can you buy a loaf or two, my baking days are over. Just can’t do it anymore. retired cook. Rita Magadieu Parker. It is 4/16/21 and it is snowing. I live in Nashua , NH. Me and my kitty want the sun, Please.
This is for Rita in Nashua. Sunnycrest Farm on High Range Rd in Londonderry off Rt 102 has a small bakery section and they usually carry Anadama Bread call them before you go to make sure.
I came to this page because I just had a sandwich with Anadama Bread from When Pigs Fly, they have a little stand in the bread aisle in Market Basket. Great bread!
The When Pigs Fly store in Kittery is wonderful! We never leave with only one loaf. Their Anadama bread is my favorite. It’s a very hearty, delicious bread, perfect on a cold New England winter day.
Our dear neighbor, June MacDonald, used to make Anadama bread. I remember going into her kitchen after school and the smell was amazing. And her oatmeal bread! All such wonderful memories of growing up on Colonial Drive in Kennebunk Maine. I hold these memories close.
Could you please show the ingredients for one loaf?
I’m confused seeing “Quick Breads” above Anadama Bread in this title. Anadama is a yeast bread, requiring thoughtful ingredient processing, substantial kneading, and two rising periods before baking. Nothing quick about it. Quick breads are leavened with baking powder, and generally benefit from getting the batter into the oven as soon as possible after quickly adding wet ingredients to dry ingredients.
Right you are!!
I felt the same and agree with you! However this IS still a recipe worth sharing! I once found a QUICK BREAD recipe for Anadama bread that I tried twice. It never did turn out well. I’m thinking there was something missing in the recipe.
the best Anadama bread I have ever had Dear Ruth Aides would make for her family restaurant, Ye Loft & Ladle. Good times!
Could this recipe be adapted for a bread machine, if so how???
In the olden days before plastic didn’t the women cover the it with a damp towel?
Yes! I almost always use a clean damp towel to cover my bread while it’s rising. In The Garden Way Bread Book, Ellen Foscue Johnson says you might only have to dampen it with whole wheat or rye bread, since they are more likely to make a crust. But, I always dampen it. Using a towel is easy and it doesn’t create plastic waste! 🙂
I first discovered Anadama bread over 40 years ago. My mother-in-law was baking several loaves and the smell was intoxicating. Cornbread and molasses in it? Sign me up! Sinfully delicious!!
Here is an optional idea for folks: add raisins and chopped walnuts to the recipe.
My Anadama bread recipe is from a ’60’s-era “Better Homes & Gardens Bread” cookbook. It makes two loaves, but I usually make one loaf and a dozen rolls. The fragrant combination of cornmeal and molasses is irresistible. As for the flour, it’s King Arthur always! Recipe calls for all-purpose, but I use their bread flour!
Years ago I made all the bread, muffins etc. for the whole week. Anadama bread was one of my family’s favorites but I added cheddar chees to the recipe and it was wonderful. Anadama Cheese bread. As I remember it was probably a cup of shredded cheese. Try it you might like it too. Just me now so do not make much bread.
My great aunt (from the county!) would visit for one week a year and always made this bread. I was 11 or 12 and wanted the recipe so I could have this bread year round but she always insisted that there was no recipe and, when I watched her make it, she didn’t measure anything. Sure enough, look up different anadama bread recipes on the internet today and they all vary slightly. The precise amount of cornmeal, salt, and molasses is all to your taste. You add flour until the texture is “right” – which is far better than precisely measuring ingredients and forging ahead even if the dough is too wet or too dry. It’s delicious in all of its variations and pretty easy to make.
I did eventually con her into giving me some numbers – 1.25 cups corn meal, 2.5 teaspoons salt, 2 pkgs active dry yeast, 1/3 cup butter, 2.25 cups water, 2/3 cup molasses and something between 7 and 8 cups of flour. I’ve made it this way and I think she loved sweetness and tended to eyeball that molasses a little over. It’s not quite sweet enough at the proportions that she gave me. I will never work up the courage to make to without measuring the way she did.