Crusty Anadama Bread Recipe

Crusty Anadama Bread picture


Difficulty LevelEasyHealth IndexAverage


 Whole wheat flour1 1⁄2 Cup (24 tbs)
 Salt3⁄4 Teaspoon
 Baking soda1⁄2 Teaspoon
 Active dry yeast1 Tablespoon (1 Package)
 Salad oil2 1⁄2 Tablespoon
 Light molasses1⁄3 Cup (5.33 tbs)
 Warm water18 Tablespoon (120° To 130°, 1 Cup Plus 2 Tablespoons)
 All purpose flour3 Cup (48 tbs)
 Mashed ripe banana1⁄2 Cup (8 tbs)
 Diced pitted dates1 Cup (16 tbs)
 Cornmeal1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3397 Calories from Fat 401

% Daily Value*

Total Fat 46 g70.5%

Saturated Fat 3.1 g15.4%

Trans Fat 0.7 g

Cholesterol 0 mg

Sodium 2219 mg92.5%

Total Carbohydrates 681 g226.9%

Dietary Fiber 58.5 g234.1%

Sugars 175.6 g

Protein 72 g143.2%

Vitamin A 0.4% Vitamin C 0.07%

Calcium 45.4% Iron 205.9%

*Based on a 2000 Calorie diet


In a large bowl, mix together whole wheat flour, the 3/4 cup cornmeal, salt, baking soda, and yeast.
Stir in oil, molasses, and the warm water; beat (at medium speed for 2 minutes if using electric mixer).
Add 1/4 cup of the all-purpose flour and beat (at high speed for 2 minutes with electric mixer).
With a heavy duty mixer or wooden spoon, stir in the banana and about 2 1/2 cups of the all-purpose flour—enough to make a stiff dough.
Turn dough out onto a floured board and knead until smooth, adding all-purpose flour as necessary to prevent sticking.
Knead dates into dough, a portion at a time.
Turn dough over in a greased bowl.
Cover and let rise in a warm place until doubled (about 1 1/2 hours).
Grease a 9-inch pie pan and sprinkle with the 1 teaspoon cornmeal.
Punch down dough, knead a few times, then shape into a smooth ball.
Place in pie pan; cover and let rise in a warm place until almost doubled (about 45 minutes).
Bake in a 375° oven until browned (35 to 40 minutes).
Turn out onto a rack to cool.