Sweet, savory, and utterly satisfying, Anadama bread holds a special place in the hearts of home bakers across North America. Whether you’re a seasoned pro or just starting out, our roundup of 25 Delicious Anadama Bread Recipes promises to inspire your next baking adventure. From classic twists to innovative takes, there’s a loaf here for every taste. Ready to discover your new favorite? Let’s dive in!
Classic Anadama Bread
Hearty and wholesome, Classic Anadama Bread is a timeless New England staple that marries the rustic charm of cornmeal with the sweet depth of molasses, resulting in a loaf that’s as nourishing as it is delicious.
Ingredients
- For the sponge:
- 1 cup warm water (110°F)
- 1/2 cup cornmeal
- 1/4 cup molasses
- 1 package active dry yeast
- For the dough:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, softened
Instructions
- In a large bowl, combine the warm water, cornmeal, molasses, and yeast. Stir gently and let sit for 10 minutes until frothy.
- Add the all-purpose flour, salt, and softened butter to the sponge. Mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it forms a thin membrane without tearing, it’s ready.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and shape it into a loaf. Place in a greased 9×5 inch loaf pan. Tip: For a professional finish, tuck the edges under to create surface tension on top.
- Cover and let rise again for 30 minutes until the dough crests above the pan.
- Preheat the oven to 375°F. Bake the bread for 30-35 minutes until golden brown and sounds hollow when tapped. Tip: An instant-read thermometer should register 190°F when inserted into the center.
Rich with a tender crumb and a slightly chewy crust, this Anadama Bread is perfect toasted with a smear of butter or as the foundation for a hearty sandwich. Its subtle sweetness pairs beautifully with sharp cheddar or a dollop of jam.
Honey Anadama Bread
Amidst the golden hues of autumn, Honey Anadama Bread emerges as a comforting classic, its molasses-kissed crumb and subtle sweetness a testament to New England’s baking heritage. This loaf, with its tender interior and crisp crust, is a delightful paradox of simplicity and depth, perfect for savoring with a slather of butter or as the foundation of a hearty sandwich.
Ingredients
- For the sponge:
- 1 cup warm water (110°F)
- 1/2 cup cornmeal
- 1/4 cup molasses
- 1 package (2 1/4 tsp) active dry yeast
- For the dough:
- 3 cups all-purpose flour
- 1 tsp salt
- 2 tbsp unsalted butter, softened
- 1/4 cup honey
Instructions
- In a large bowl, combine warm water, cornmeal, molasses, and yeast. Let sit for 10 minutes until frothy, indicating the yeast is active.
- Stir in 2 cups of flour and the salt, mixing until a sticky dough forms. Cover with a damp cloth and let rise in a warm place for 1 hour, or until doubled in size.
- Add the softened butter and honey to the dough, then gradually incorporate the remaining 1 cup of flour until the dough pulls away from the sides of the bowl.
- Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic. Tip: The dough is ready when it springs back slowly after poking.
- Place the dough in a greased bowl, cover, and let rise for another hour, or until doubled.
- Preheat the oven to 375°F. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan. Let rise for 30 minutes.
- Bake for 30-35 minutes, until the loaf is deep golden and sounds hollow when tapped. Tip: For a softer crust, brush the loaf with butter immediately after baking.
- Cool on a wire rack for at least 20 minutes before slicing. Tip: For best texture, wait until completely cooled to slice.
Vibrant with the warmth of honey and molasses, this Honey Anadama Bread boasts a moist, dense crumb contrasted by a crisp, caramelized crust. Serve it toasted with a drizzle of honey for breakfast, or as the centerpiece of a rustic cheese board for an effortless yet impressive appetizer.
Molasses Anadama Bread
Molasses Anadama Bread, a storied New England classic, marries the deep, earthy sweetness of molasses with the hearty texture of cornmeal and whole wheat, creating a loaf that’s as nourishing as it is delicious. This bread, with its golden crust and tender crumb, is a testament to the simplicity and richness of traditional baking.
Ingredients
- For the sponge:
- 1 cup warm water (110°F)
- 1/2 cup cornmeal
- 1/2 cup whole wheat flour
- 1 package (2 1/4 tsp) active dry yeast
- For the dough:
- 1/2 cup molasses
- 2 tbsp unsalted butter, melted
- 1 tsp salt
- 2 1/2 cups all-purpose flour, plus more for kneading
Instructions
- In a large bowl, combine the warm water, cornmeal, whole wheat flour, and yeast. Stir until just mixed, cover with a clean towel, and let sit at room temperature for 1 hour, or until bubbly.
- Add the molasses, melted butter, and salt to the sponge, stirring to combine. Gradually mix in the all-purpose flour until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 10 minutes, adding flour as needed, until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 1/2 hours, or until doubled in size.
- Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan. Cover and let rise for another 45 minutes, or until the dough crowns the pan.
- Preheat the oven to 375°F. Bake the bread for 35-40 minutes, or until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Golden and aromatic, this Molasses Anadama Bread boasts a moist crumb and a complex flavor profile that pairs beautifully with sharp cheeses or a simple smear of butter. For a delightful twist, toast slices and serve with apple butter or honey for a comforting breakfast or snack.
Whole Wheat Anadama Bread
Elevating the humble loaf to new heights, Whole Wheat Anadama Bread combines the rustic charm of whole grains with the subtle sweetness of molasses, creating a loaf that’s as nutritious as it is delicious. This timeless recipe, with its roots in New England folklore, offers a perfect balance of texture and flavor, making it a standout choice for both novice bakers and seasoned pros.
Ingredients
- For the sponge:
- 1 cup warm water (110°F)
- 1/2 cup cornmeal
- 1/4 cup molasses
- 1 package active dry yeast
- For the dough:
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, softened
Instructions
- In a large bowl, combine warm water, cornmeal, molasses, and yeast. Stir gently and let sit for 10 minutes until frothy.
- Add whole wheat flour, all-purpose flour, salt, and softened butter to the sponge. Mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test when stretched.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and shape it into a loaf. Place in a greased 9×5 inch loaf pan. Cover and let rise for 30 minutes.
- Preheat oven to 375°F. Bake the bread for 30-35 minutes until golden brown and sounds hollow when tapped. Tip: For a softer crust, brush the loaf with butter immediately after baking.
- Cool on a wire rack for at least 20 minutes before slicing. Tip: For best texture, resist the urge to cut into the bread while it’s still warm.
Delightfully dense yet tender, this Whole Wheat Anadama Bread boasts a slightly sweet, molasses-kissed flavor that pairs beautifully with sharp cheeses or a smear of apple butter. Its hearty texture makes it an excellent choice for toast or sandwiches, offering a wholesome twist to your everyday meals.
Anadama Bread with Cornmeal
Fabled for its rustic charm and wholesome flavor, Anadama Bread with Cornmeal is a timeless New England classic that marries the sweetness of molasses with the hearty texture of cornmeal, creating a loaf that’s as nourishing as it is delightful.
Ingredients
- For the dough:
- 1 cup warm water (110°F)
- 1/4 cup molasses
- 2 tbsp unsalted butter, melted
- 1 tsp salt
- 1 package (2 1/4 tsp) active dry yeast
- 1/2 cup cornmeal
- 3 cups all-purpose flour
Instructions
- In a large mixing bowl, combine the warm water, molasses, melted butter, and salt. Sprinkle the yeast over the mixture and let it sit for 5 minutes until frothy.
- Stir in the cornmeal and gradually add the flour, mixing until a dough forms.
- Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it forms a thin membrane without tearing, it’s ready.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough, shape it into a loaf, and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes. Tip: For a golden crust, brush the top with an egg wash before baking.
- Preheat the oven to 375°F and bake the bread for 30-35 minutes until the top is golden and the loaf sounds hollow when tapped. Tip: To prevent over-browning, tent the loaf with foil after 20 minutes.
- Remove from the oven and let it cool on a wire rack before slicing.
Unveiling a tender crumb and a subtly sweet, malty flavor, this Anadama Bread is perfect toasted with a smear of butter or as the foundation for a robust sandwich.
Vegan Anadama Bread
Flourishing with a rich history and a hearty texture, Vegan Anadama Bread combines the wholesome goodness of molasses and cornmeal into a loaf that’s both nourishing and delightfully complex. This timeless recipe, now reimagined for the plant-based palate, offers a perfect balance of sweetness and depth, making it a versatile addition to any meal.
Ingredients
- For the sponge:
- 1 cup warm water (110°F)
- 1 tbsp active dry yeast
- 1 cup all-purpose flour
- For the dough:
- 1/2 cup cornmeal
- 1/4 cup molasses
- 2 tbsp vegetable oil
- 1 tsp salt
- 2 1/2 cups all-purpose flour
Instructions
- In a large bowl, combine the warm water and yeast, stirring gently to dissolve. Let sit for 5 minutes until frothy.
- Add 1 cup of flour to the yeast mixture, stirring to combine. Cover with a damp cloth and let rise in a warm place for 1 hour, or until bubbly.
- Mix in the cornmeal, molasses, vegetable oil, and salt into the sponge, stirring until well incorporated.
- Gradually add the remaining 2 1/2 cups of flour, kneading for about 10 minutes until the dough is smooth and elastic.
- Place the dough in a greased bowl, turning once to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and shape into a loaf. Place in a greased 9×5 inch loaf pan, cover, and let rise for 30 minutes.
- Preheat the oven to 375°F. Bake the bread for 35-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Remove from the oven and let cool on a wire rack before slicing.
Delightfully dense yet tender, this Vegan Anadama Bread boasts a subtle sweetness from the molasses and a satisfying crunch from the cornmeal. Serve it toasted with a smear of vegan butter or as the foundation for a hearty sandwich to fully appreciate its rustic charm.
Gluten-Free Anadama Bread
Delightfully rustic yet surprisingly refined, this Gluten-Free Anadama Bread combines the hearty texture of traditional Anadama with a modern, gluten-free twist, perfect for those seeking comfort without compromise.
Ingredients
- For the dough:
- 1 cup warm water (110°F)
- 2 tbsp molasses
- 1 tbsp active dry yeast
- 1 tsp sugar
- 2 cups gluten-free all-purpose flour
- 1 cup cornmeal
- 1 tsp salt
- 2 tbsp olive oil
- For finishing:
- 1 tbsp melted butter
Instructions
- In a large bowl, combine warm water, molasses, yeast, and sugar. Let sit for 5 minutes until frothy, indicating the yeast is active.
- Add gluten-free flour, cornmeal, salt, and olive oil to the yeast mixture. Stir until a sticky dough forms.
- Transfer the dough to a lightly floured surface and knead for 5 minutes, adding more flour if necessary to prevent sticking.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 375°F. Punch down the dough and shape it into a loaf. Place in a greased 9×5 inch loaf pan.
- Let the dough rise again for 30 minutes. Brush the top with melted butter for a golden crust.
- Bake for 35-40 minutes, or until the bread sounds hollow when tapped on the bottom.
- Cool on a wire rack before slicing to ensure the bread sets properly.
This bread boasts a tender crumb with a slight chew, thanks to the cornmeal, and a subtle sweetness from the molasses. Try toasting slices and topping with avocado or your favorite jam for a delightful twist.
Anadama Bread with Raisins
Brimming with rustic charm and a hint of sweetness, Anadama Bread with Raisins is a timeless classic that marries the heartiness of whole grains with the delicate touch of molasses and plump raisins. This loaf, with its golden crust and tender crumb, is a testament to the simple pleasures of homemade baking.
Ingredients
- For the sponge:
- 1 cup warm water (110°F)
- 1/2 cup cornmeal
- 1/2 cup whole wheat flour
- 1 package active dry yeast
- For the dough:
- 1/2 cup molasses
- 2 tbsp unsalted butter, melted
- 1 tsp salt
- 2 1/2 cups all-purpose flour
- 1 cup raisins
Instructions
- In a large bowl, combine warm water, cornmeal, whole wheat flour, and yeast to create the sponge. Let it sit uncovered for 30 minutes until bubbly.
- Stir in molasses, melted butter, and salt into the sponge until well combined.
- Gradually add all-purpose flour, mixing until a soft dough forms. Tip: If the dough feels too sticky, add flour a tablespoon at a time.
- Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
- Fold in raisins evenly throughout the dough. Tip: Dust raisins with flour to prevent them from sinking to the bottom during baking.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan. Cover and let rise for another 30 minutes. Tip: For a glossy crust, brush the loaf with an egg wash before baking.
- Preheat oven to 375°F and bake the bread for 35-40 minutes until the top is golden brown and sounds hollow when tapped.
- Remove from the oven and let cool on a wire rack before slicing.
Perfectly balanced between sweet and savory, this Anadama Bread with Raisins boasts a moist interior dotted with juicy raisins, encased in a crisp, molasses-kissed crust. Serve it toasted with a smear of butter or as the foundation for a hearty sandwich to truly appreciate its depth of flavor.
Anadama Bread with Nuts
Brimming with rustic charm and a delightful crunch, Anadama Bread with Nuts is a timeless classic that marries the wholesome goodness of molasses and cornmeal with the rich texture of assorted nuts. This loaf, with its golden crust and tender interior, is a testament to the simple pleasures of homemade baking.
Ingredients
- For the dough:
- 1 cup warm water (110°F)
- 1/4 cup molasses
- 2 tbsp unsalted butter, melted
- 1 tsp salt
- 1 package active dry yeast
- 2 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- For the nuts:
- 1/2 cup mixed nuts (walnuts, pecans, almonds), chopped
Instructions
- In a large bowl, combine warm water, molasses, melted butter, salt, and yeast. Let sit for 5 minutes until the yeast is frothy.
- Gradually add the flour and cornmeal to the yeast mixture, stirring until a dough forms.
- Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and knead in the chopped nuts until evenly distributed.
- Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan. Cover and let rise for 30 minutes.
- Preheat the oven to 375°F. Bake the bread for 35-40 minutes until the top is golden brown and sounds hollow when tapped. Tip: For a softer crust, brush the top with melted butter after baking.
- Remove from the pan and cool on a wire rack before slicing.
Zesty with molasses and studded with nuts, this Anadama Bread offers a perfect balance of sweetness and texture. Serve it toasted with a smear of honey butter or as the foundation for a hearty sandwich to truly appreciate its depth of flavor.
Spiced Anadama Bread
Fragrant with molasses and warmly spiced, this Spiced Anadama Bread is a delightful twist on the classic New England staple, offering a comforting aroma and a tender crumb that’s perfect for your autumn table.
Ingredients
- For the dough:
- 1 cup warm water (110°F)
- 1/4 cup molasses
- 2 tbsp unsalted butter, melted
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- For the topping:
- 1 tbsp cornmeal
Instructions
- In a large mixing bowl, combine the warm water, molasses, melted butter, salt, cinnamon, ginger, and cloves. Stir until the molasses is fully dissolved.
- Sprinkle the yeast over the mixture and let it sit for 5 minutes, or until frothy, indicating the yeast is active.
- Gradually add the flour to the yeast mixture, stirring with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it forms a thin membrane without tearing, it’s ready.
- Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan sprinkled with cornmeal.
- Cover and let rise again for 30 minutes, or until the dough crowns about 1 inch above the pan.
- Preheat the oven to 375°F. Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. Tip: For an even bake, rotate the pan halfway through.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: Resist cutting into the bread while it’s hot to prevent a gummy texture.
Combining the earthy sweetness of molasses with a hint of spice, this bread boasts a soft interior with a slightly crisp crust. Enjoy it toasted with a smear of butter or as the foundation for a hearty sandwich.
Anadama Bread with Cinnamon
Revered for its rustic charm and wholesome sweetness, Anadama Bread with Cinnamon marries the earthy depth of molasses with the warm spice of cinnamon, creating a loaf that’s as nourishing as it is delightful.
Ingredients
- For the dough:
- 1 cup warm water (110°F)
- 2 tbsp unsalted butter, melted
- 1/4 cup molasses
- 1 tsp salt
- 1 tbsp active dry yeast
- 3 cups all-purpose flour
- 1 tsp ground cinnamon
- For the topping:
- 1 tbsp granulated sugar
- 1/2 tsp ground cinnamon
Instructions
- In a large bowl, combine warm water, melted butter, molasses, and salt. Sprinkle yeast over the mixture and let sit for 5 minutes until frothy.
- Gradually add flour and 1 tsp cinnamon to the yeast mixture, stirring until a dough forms. Tip: For a smoother dough, knead by hand for 8-10 minutes until elastic.
- Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and shape into a loaf. Place in a greased 9×5 inch loaf pan. Tip: For an even rise, let the shaped dough rest for 10 minutes before baking.
- Mix 1 tbsp sugar and 1/2 tsp cinnamon for the topping. Sprinkle over the loaf before baking.
- Bake at 375°F for 30-35 minutes, until the loaf is golden and sounds hollow when tapped. Tip: To prevent over-browning, tent with foil after 20 minutes if necessary.
Vibrant with the warmth of cinnamon and the rich sweetness of molasses, this Anadama Bread boasts a tender crumb and a slightly crisp crust. Serve toasted with a smear of butter for breakfast or as a comforting snack with a cup of tea.
Anadama Bread with Apple
Amidst the rustic charm of New England, Anadama Bread with Apple emerges as a delightful twist on a classic, blending the hearty sweetness of molasses with the crisp, tart notes of fresh apple for a loaf that’s as nourishing as it is comforting.
Ingredients
- For the dough:
- 1 cup warm water (110°F)
- 2 tbsp unsalted butter, melted
- 1/4 cup molasses
- 1 tsp salt
- 1 large apple, peeled and finely diced
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup cornmeal
- For the glaze:
- 1 tbsp honey
- 1 tbsp warm water
Instructions
- In a large bowl, combine the warm water, melted butter, molasses, and salt, stirring until the molasses is fully dissolved.
- Sprinkle the yeast over the mixture and let sit for 5 minutes, or until frothy, to activate.
- Gradually add the flour and cornmeal, mixing until a sticky dough forms, then fold in the diced apple.
- Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic. Tip: If the dough is too sticky, add flour a tablespoon at a time.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough, shape into a loaf, and place in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
- Preheat the oven to 375°F. Bake the bread for 30-35 minutes, or until golden brown and sounds hollow when tapped. Tip: For an even bake, rotate the pan halfway through.
- Mix the honey and warm water for the glaze. Brush over the warm bread for a shiny finish. Tip: Let the bread cool slightly before glazing to prevent it from becoming soggy.
Unveiling a tender crumb speckled with juicy apple bits, this Anadama Bread boasts a perfect balance of sweetness and texture. Serve it toasted with a smear of butter or as the foundation for a decadent apple cinnamon French toast.
Anadama Bread with Pumpkin
Magical in its simplicity yet profound in flavor, Anadama Bread with Pumpkin marries the earthy sweetness of pumpkin with the hearty, molasses-kissed depth of traditional Anadama bread, creating a loaf that’s as nourishing as it is delightful.
Ingredients
- For the dough:
- 1 cup warm water (110°F)
- 2 1/4 tsp active dry yeast
- 1/4 cup molasses
- 1/2 cup pumpkin puree
- 2 tbsp unsalted butter, melted
- 1 tsp salt
- 3 1/2 cups all-purpose flour
- For the topping:
- 1 tbsp unsalted butter, melted
- 1 tbsp cornmeal
Instructions
- In a large bowl, combine the warm water and yeast. Let sit for 5 minutes until frothy.
- Add the molasses, pumpkin puree, melted butter, and salt to the yeast mixture. Stir until well combined.
- Gradually add the flour, one cup at a time, stirring until a dough forms. Tip: The dough should be slightly sticky but manageable. If too sticky, add a little more flour.
- Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and shape it into a loaf. Place in a greased 9×5 inch loaf pan. Tip: For a rustic look, leave the top slightly uneven.
- Brush the top with melted butter and sprinkle with cornmeal. Cover and let rise for another 30 minutes.
- Preheat the oven to 375°F. Bake the bread for 30-35 minutes until golden brown and sounds hollow when tapped. Tip: For an even bake, rotate the pan halfway through.
- Remove from the oven and let cool on a wire rack before slicing.
Kneading this bread fills the kitchen with an autumnal aroma, promising a loaf that’s moist inside with a tender crumb and a slightly crisp crust. Serve it toasted with a smear of honey butter for a breakfast that feels like a hug.
Anadama Bread with Sweet Potato
Flourishing with a rich history and a comforting presence, Anadama Bread with Sweet Potato is a delightful twist on a classic, blending the earthy sweetness of sweet potato with the hearty, molasses-kissed dough for a loaf that’s as nourishing as it is delicious.
Ingredients
- For the dough:
- 1 cup warm water (110°F)
- 1/4 cup molasses
- 2 tbsp unsalted butter, melted
- 1 tsp salt
- 1 cup mashed sweet potato
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- For the topping:
- 1 tbsp cornmeal
Instructions
- In a large mixing bowl, combine the warm water, molasses, melted butter, and salt. Stir until the molasses is fully dissolved.
- Add the mashed sweet potato to the mixture, ensuring it’s evenly distributed.
- Gradually mix in the flour and yeast, stirring until a sticky dough forms. Tip: The dough should be tacky but not overly wet; adjust with a little more flour if necessary.
- Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan sprinkled with cornmeal. Tip: The cornmeal adds a subtle crunch and prevents sticking.
- Cover and let rise again for 30 minutes, until the dough crowns about 1 inch above the pan.
- Preheat the oven to 375°F and bake the bread for 35-40 minutes, until the top is golden brown and sounds hollow when tapped. Tip: For an extra glossy finish, brush the top with melted butter in the last 5 minutes of baking.
Anadama Bread with Sweet Potato emerges from the oven with a tender crumb and a subtly sweet, complex flavor profile, thanks to the molasses and sweet potato. Serve it warm with a pat of butter or as the foundation for a hearty sandwich to truly appreciate its rustic charm.
Anadama Bread with Maple Syrup
Kneading tradition with a touch of sweetness, Anadama Bread with Maple Syrup is a delightful twist on a classic New England staple. This recipe marries the hearty texture of whole grains with the rich, caramel notes of maple syrup, creating a loaf that’s as nourishing as it is indulgent.
Ingredients
- For the dough:
- 1 cup warm water (110°F)
- 1/4 cup maple syrup
- 2 tbsp unsalted butter, melted
- 1 tsp salt
- 1 package (2 1/4 tsp) active dry yeast
- 2 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup cornmeal
Instructions
- In a large mixing bowl, combine the warm water, maple syrup, melted butter, salt, and yeast. Let sit for 5 minutes until the yeast is frothy.
- Gradually add the all-purpose flour, whole wheat flour, and cornmeal to the yeast mixture, stirring until a dough forms.
- Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Tip: If the dough sticks to your hands, lightly flour them as you knead.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and shape it into a loaf. Place in a greased 9×5 inch loaf pan. Tip: For a glossy finish, brush the top with a little melted butter before baking.
- Cover and let rise again for 30 minutes until the dough rises just above the pan’s edge.
- Preheat the oven to 375°F and bake the bread for 30-35 minutes until golden brown and sounds hollow when tapped. Tip: To ensure even baking, rotate the pan halfway through.
Delightfully dense yet tender, this Anadama Bread boasts a subtle sweetness and a satisfying crunch from the cornmeal. Serve it toasted with a generous drizzle of maple syrup for breakfast or alongside a hearty stew for a comforting meal.
Anadama Bread with Brown Sugar
Unveiling the rustic charm of Anadama Bread with Brown Sugar, this timeless recipe marries the deep, molasses-kissed flavors with the subtle sweetness of brown sugar, creating a loaf that’s as nourishing as it is delightful. Its golden crust and tender crumb make it a staple for any table, promising a slice of comfort with every bite.
Ingredients
- For the dough:
- 1 cup warm water (110°F)
- 1/4 cup molasses
- 2 tbsp unsalted butter, melted
- 1/2 cup cornmeal
- 1/2 cup brown sugar
- 1 tsp salt
- 1 package active dry yeast
- 3 1/2 cups all-purpose flour
Instructions
- In a large bowl, combine warm water, molasses, melted butter, cornmeal, brown sugar, and salt. Stir until the sugar dissolves.
- Sprinkle the yeast over the mixture and let sit for 5 minutes, or until frothy, indicating the yeast is active.
- Gradually add the flour, one cup at a time, stirring until a dough forms. Tip: The dough should be slightly sticky but manageable. Adjust flour as needed.
- Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough, shape into a loaf, and place in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
- Preheat the oven to 375°F. Bake the bread for 30-35 minutes, or until the top is golden brown and sounds hollow when tapped. Tip: For a softer crust, brush the top with melted butter after baking.
- Remove from the pan and cool on a wire rack before slicing. Tip: Letting the bread cool completely ensures easier slicing.
Moist and slightly chewy, this Anadama Bread with Brown Sugar boasts a complex flavor profile, with the molasses and brown sugar playing off each other beautifully. Serve it toasted with a smear of butter or as the foundation for a hearty sandwich to truly appreciate its depth.
Anadama Bread with Oats
Lusciously textured and heartily wholesome, Anadama Bread with Oats marries the rustic charm of molasses with the nutty undertones of oats, creating a loaf that’s as nourishing as it is delightful. This timeless recipe, with its roots in New England folklore, offers a perfect balance of sweetness and texture, making it an ideal companion for both morning toast and evening sandwiches.
Ingredients
- For the sponge:
- 1 cup warm water (110°F)
- 1/2 cup cornmeal
- 1/2 cup rolled oats
- 1/4 cup molasses
- 1 tbsp active dry yeast
- For the dough:
- 2 cups all-purpose flour
- 1 tsp salt
- 2 tbsp unsalted butter, softened
Instructions
- In a large mixing bowl, combine warm water, cornmeal, rolled oats, molasses, and yeast. Stir gently to mix and let sit for 10 minutes until bubbly. Tip: Ensure the water is at the correct temperature to activate the yeast properly.
- Add the all-purpose flour, salt, and softened butter to the sponge. Mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test, stretching without tearing.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough, shape it into a loaf, and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
- Preheat the oven to 375°F. Bake the bread for 30-35 minutes until golden brown and sounds hollow when tapped. Tip: For a softer crust, brush the top with melted butter immediately after baking.
Vibrant with the deep flavors of molasses and the wholesome goodness of oats, this Anadama Bread boasts a tender crumb and a slightly chewy crust. Serve it toasted with a smear of honey butter or as the foundation for a robust turkey sandwich to fully appreciate its rustic charm.
Anadama Bread with Flaxseeds
Venturing into the realm of artisanal breads, Anadama Bread with Flaxseeds stands out with its unique blend of molasses sweetness and the nutty crunch of flaxseeds, offering a delightful twist on traditional homemade bread.
Ingredients
- For the dough:
- 1 cup warm water (110°F)
- 2 tbsp molasses
- 1 tbsp active dry yeast
- 1 tsp salt
- 2 tbsp unsalted butter, melted
- 1/4 cup cornmeal
- 1/4 cup ground flaxseeds
- 3 cups all-purpose flour
Instructions
- In a large mixing bowl, combine the warm water, molasses, and yeast. Let sit for 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Add the salt, melted butter, cornmeal, and ground flaxseeds to the yeast mixture, stirring to combine.
- Gradually add the flour, one cup at a time, mixing until a dough forms. Tip: The dough should be slightly sticky but manageable. If too sticky, add a little more flour.
- Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and shape it into a loaf. Place in a greased 9×5 inch loaf pan. Tip: For a decorative touch, sprinkle the top with whole flaxseeds before baking.
- Cover and let rise for another 30 minutes until the dough rises just above the pan’s edge.
- Preheat the oven to 375°F and bake the bread for 30-35 minutes until golden brown and sounds hollow when tapped. Tip: To ensure even baking, rotate the pan halfway through the baking time.
- Remove from the oven and let cool on a wire rack before slicing.
Yielding a loaf with a tender crumb and a crust that’s just the right amount of chewy, this Anadama Bread with Flaxseeds is perfect toasted with a smear of butter or as the foundation for a hearty sandwich.
Anadama Bread with Sunflower Seeds
Brimming with rustic charm and wholesome goodness, Anadama Bread with Sunflower Seeds is a delightful twist on the classic New England staple, offering a nutty crunch and a tender crumb that’s perfect for any time of day.
Ingredients
- For the dough:
- 1 cup warm water (110°F)
- 1/4 cup molasses
- 2 tbsp unsalted butter, melted
- 1 tsp salt
- 2 1/4 tsp active dry yeast
- 3 cups all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup sunflower seeds
Instructions
- In a large mixing bowl, combine the warm water, molasses, melted butter, and salt. Sprinkle the yeast over the mixture and let it sit for 5 minutes, or until frothy.
- Gradually add the flour and cornmeal to the yeast mixture, stirring until a shaggy dough forms. Tip: For best results, use a wooden spoon to mix the ingredients initially.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Incorporate the sunflower seeds during the last 2 minutes of kneading.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan. Tip: For an even rise, make sure the dough is evenly distributed in the pan.
- Cover the loaf with the damp cloth again and let it rise for another 30 minutes. Meanwhile, preheat the oven to 375°F.
- Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. Tip: To prevent over-browning, tent the loaf with foil during the last 10 minutes of baking if necessary.
- Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Just out of the oven, this Anadama Bread boasts a delightful contrast between the soft, molasses-sweetened interior and the crunchy sunflower seed crust. Serve it toasted with a smear of honey butter for a breakfast treat, or alongside a hearty soup for a comforting meal.
Anadama Bread with Chia Seeds
Delightfully rustic yet surprisingly refined, Anadama Bread with Chia Seeds combines the hearty texture of traditional New England fare with the modern twist of nutrient-rich chia seeds. This loaf, with its golden crust and tender crumb, is a testament to the beauty of blending old-world techniques with contemporary ingredients.
Ingredients
- For the dough:
- 1 cup warm water (110°F)
- 1/4 cup molasses
- 2 tbsp unsalted butter, melted
- 1 tsp salt
- 2 1/4 tsp active dry yeast
- 3 cups all-purpose flour
- 1/4 cup chia seeds
Instructions
- In a large mixing bowl, combine the warm water, molasses, melted butter, and salt. Sprinkle the yeast over the mixture and let sit for 5 minutes until frothy.
- Gradually add the flour and chia seeds to the yeast mixture, stirring until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it forms a thin membrane without tearing, it’s ready.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and shape it into a loaf. Place in a greased 9×5 inch loaf pan, cover, and let rise for another 30 minutes.
- Preheat the oven to 375°F. Bake the bread for 30-35 minutes until the crust is deep golden and the loaf sounds hollow when tapped. Tip: For a softer crust, brush the loaf with melted butter immediately after baking.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Slicing the bread while it’s slightly warm yields cleaner cuts.
Vibrant with the earthy sweetness of molasses and the subtle crunch of chia seeds, this Anadama Bread is perfect toasted with a smear of honey butter or as the foundation for a robust sandwich. Its moist interior and crisp exterior make it a versatile addition to any meal.
Anadama Bread with Yogurt
On a crisp autumn morning, nothing quite compares to the comforting aroma of Anadama Bread with Yogurt wafting through the kitchen. This classic New England loaf, with its tender crumb and subtle sweetness, is elevated by the tangy richness of yogurt, creating a harmonious blend of flavors and textures that’s both rustic and refined.
Ingredients
- For the dough:
- 1 cup warm water (110°F)
- 1/4 cup molasses
- 2 tbsp unsalted butter, melted
- 1/2 cup plain yogurt
- 3 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 tsp salt
- 2 1/4 tsp active dry yeast
Instructions
- In a large mixing bowl, combine the warm water, molasses, melted butter, and yogurt. Stir until the molasses is fully dissolved.
- Sprinkle the yeast over the mixture and let it sit for 5 minutes, or until frothy, indicating the yeast is active.
- Gradually add the flour, cornmeal, and salt to the wet ingredients, stirring until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it forms a thin membrane without tearing, it’s ready.
- Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and shape it into a loaf. Place in a greased 9×5 inch loaf pan, cover, and let rise for another 30 minutes.
- Preheat the oven to 375°F. Bake the bread for 35-40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. Tip: For a softer crust, brush the top with melted butter immediately after baking.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For best texture, allow the bread to cool completely before slicing.
Combining the earthy sweetness of molasses with the creamy tang of yogurt, this Anadama Bread offers a delightful contrast of flavors. Serve it toasted with a smear of honey butter for a breakfast treat, or alongside a hearty soup for a satisfying meal.
Anadama Bread with Buttermilk
Whisking together tradition and innovation, this Anadama Bread with Buttermilk recipe offers a delightful twist on a classic New England staple, blending the hearty texture of cornmeal with the subtle tang of buttermilk for a loaf that’s both comforting and sophisticated.
Ingredients
- For the sponge:
- 1 cup warm water (110°F)
- 1/2 cup cornmeal
- 1/4 cup molasses
- 1 package (2 1/4 tsp) active dry yeast
- For the dough:
- 1 cup buttermilk, at room temperature
- 3 cups all-purpose flour
- 1 tsp salt
- 2 tbsp unsalted butter, softened
Instructions
- In a large bowl, combine warm water, cornmeal, molasses, and yeast. Let stand for 10 minutes until frothy, indicating the yeast is active.
- Stir in buttermilk, then gradually add flour and salt, mixing until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Tip: If the dough sticks, add flour a tablespoon at a time, but avoid adding too much to keep the bread tender.
- Incorporate the softened butter into the dough, kneading until fully absorbed and the dough is glossy.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough, shape into a loaf, and place in a greased 9×5 inch loaf pan. Cover and let rise for 30 minutes.
- Preheat oven to 375°F. Bake the bread for 35-40 minutes until golden brown and sounds hollow when tapped. Tip: For a softer crust, brush the loaf with melted butter immediately after baking.
- Cool on a wire rack for at least 20 minutes before slicing. Tip: Use a serrated knife for clean cuts.
Vibrant with the deep flavors of molasses and cornmeal, this Anadama Bread boasts a moist crumb and a slight tang from the buttermilk, making it perfect for toasting or serving alongside a hearty stew.
Anadama Bread with Sourdough Starter
Nestled within the heart of traditional New England baking, Anadama Bread with Sourdough Starter offers a delightful twist on a classic, blending the deep, molasses-rich flavors with the tangy complexity of sourdough. This loaf promises a perfect balance of sweetness and acidity, with a texture that’s both hearty and tender.
Ingredients
- For the sourdough starter:
- 1 cup active sourdough starter
- 1/2 cup warm water (110°F)
- For the dough:
- 1/2 cup cornmeal
- 1/2 cup molasses
- 1/4 cup unsalted butter, melted
- 1 tsp salt
- 3 1/2 cups all-purpose flour
- 1/2 cup warm water (110°F)
Instructions
- In a large mixing bowl, combine the active sourdough starter with 1/2 cup warm water, stirring until fully incorporated.
- Add the cornmeal, molasses, melted butter, and salt to the bowl, mixing until the ingredients are well blended.
- Gradually add the all-purpose flour and 1/2 cup warm water to the mixture, kneading by hand or with a dough hook until the dough is smooth and elastic, about 10 minutes.
- Cover the bowl with a damp cloth and let the dough rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
- Preheat your oven to 375°F (190°C) and lightly grease a 9×5 inch loaf pan.
- Punch down the risen dough and shape it into a loaf before placing it into the prepared pan. Cover and let rise again until nearly doubled, about 30 minutes.
- Bake the loaf in the preheated oven for 35 to 40 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How the molasses lends a deep, caramelized sweetness to the bread, while the sourdough starter introduces a subtle tang, creating a loaf that’s wonderfully complex in flavor. Serve toasted with a smear of butter or as the foundation for a robust sandwich.
Anadama Bread with Beer
Venture into the heart of traditional baking with this Anadama Bread with Beer, a recipe that marries the rustic charm of molasses and cornmeal with the unexpected depth of your favorite brew. This loaf promises a tender crumb and a crust with just the right amount of chew, making it a standout addition to any table.
Ingredients
- For the sponge:
- 1 cup warm water (110°F)
- 1/2 cup cornmeal
- 1/2 cup beer (room temperature)
- 1 package active dry yeast
- For the dough:
- 1/4 cup molasses
- 2 tbsp unsalted butter, melted
- 1 tsp salt
- 3 1/2 cups all-purpose flour
Instructions
- In a large bowl, combine the warm water, cornmeal, beer, and yeast to create the sponge. Let it sit for 10 minutes until bubbly.
- Stir in the molasses, melted butter, and salt into the sponge mixture until well combined.
- Gradually add the flour, one cup at a time, stirring until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it forms a thin membrane without tearing, it’s ready.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan. Tip: For an even rise, make sure the dough is snug but not tight in the pan.
- Cover and let rise again for 45 minutes until the dough crests just above the pan.
- Preheat the oven to 375°F. Bake the bread for 30-35 minutes until golden brown and sounds hollow when tapped. Tip: For a softer crust, brush the loaf with melted butter immediately after baking.
This Anadama Bread with Beer boasts a moist, slightly sweet interior with a hint of bitterness from the beer, balanced by the earthy tones of molasses. Serve it toasted with a smear of honey butter or as the foundation for a robust sandwich.
Anadama Bread with Whiskey
Lusciously rich and imbued with a hint of warmth, this Anadama Bread with Whiskey is a delightful twist on the classic New England staple. Its golden crust and tender crumb are perfectly complemented by the subtle depth of whiskey, making it an irresistible treat for any occasion.
Ingredients
- For the dough:
- 1 cup warm water (110°F)
- 1/4 cup molasses
- 2 tbsp unsalted butter, melted
- 2 tbsp whiskey
- 1 tsp salt
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup cornmeal
Instructions
- In a large mixing bowl, combine the warm water, molasses, melted butter, whiskey, and salt. Stir until the molasses is fully dissolved.
- Sprinkle the yeast over the mixture and let it sit for 5 minutes, or until the yeast becomes frothy.
- Gradually add the flour and cornmeal to the bowl, stirring until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour, but avoid adding too much to keep the bread tender.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan. Tip: For a more rustic look, shape the dough into a round and place it on a baking sheet.
- Cover the loaf and let it rise for another 30 minutes. Meanwhile, preheat the oven to 375°F.
- Bake the bread for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. Tip: For a softer crust, brush the loaf with melted butter as soon as it comes out of the oven.
Hearty and aromatic, this Anadama Bread with Whiskey boasts a moist crumb with a slight crunch from the cornmeal. Serve it warm with a smear of honey butter or alongside a sharp cheddar for a comforting snack.
Conclusion
Zesty flavors and wholesome ingredients make these 25 Anadama bread recipes a must-try for any home baker. Whether you’re a novice or a seasoned pro, there’s a recipe here to delight your taste buds. We’d love to hear which one becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy baking!
