Crusty Anadama Bread Recipe

Crusty Anadama Bread picture


Preparation Time20 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
VegetarianMain Ingredient


 Corn meal1⁄2 Cup (8 tbs)
 Shortening3 Tablespoon
 Dark molasses1⁄4 Cup (4 tbs)
 Salt2 Teaspoon
 Boiling water3⁄4 Cup (12 tbs)
 Warm water1⁄4 Cup (4 tbs) (At 105 To 115 F)
 Active dry yeast1⁄4 Ounce (1 Package)
 Egg1 , lightly beaten
 Sifted flour3 Cup (48 tbs)

Nutrition Facts

Serving size

Calories 600 Calories from Fat 126

% Daily Value*

Total Fat 14 g21.8%

Saturated Fat 3.4 g16.8%

Trans Fat 1.5 g

Cholesterol 52.9 mg

Sodium 999.3 mg41.6%

Total Carbohydrates 102 g34.1%

Dietary Fiber 4.2 g16.9%

Sugars 10.9 g

Protein 13 g26.5%

Vitamin A 1.2% Vitamin C 0.01%

Calcium 13% Iron 42.6%

*Based on a 2000 Calorie diet


Stir corn meal, shortening, molasses, salt, and boiling water in a small bowl until shortening melts; cool to lukewarm.
Pour warm water into a warm large bowl, sprinkle in yeast, and stir to dissolve.
Add egg, corn meal mixture, and about half the flour.
Beat 300 strokes by hand or 2 minutes at medium electric mixer speed.
Stir in remaining flour, using hands at the end to mix well.
Spoon into a well-greased 9"x5"x3" loaf pan; flour hands and smooth surface.
Cover and let rise in a warm, draft-free place until dough is within 1" of top of pan.
Toward end of rising, preheat oven to 375° F.
If you like, sprinkle top of loaf with a little corn meal; bake 30-35 minutes until well browned and hollow sounding when tapped.
Turn loaf out on a wire rack and cool before cutting.
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