Anadama bread
Anadama bread is a traditional type of bread originating from the United States, specifically the New England region. The bread is known for its distinctive ingredients, which include cornmeal and molasses. The origin of the bread and its unusual name is shrouded in folklore, with several different stories claiming to explain its inception.
History[edit | edit source]
The exact origins of anadama bread are unclear, with several different stories claiming to explain its unusual name. One popular tale involves a fisherman from Rockport, Massachusetts, who was dissatisfied with the monotonous diet of cornmeal and molasses provided by his wife, Anna. In his frustration, he supposedly added flour and yeast to the mix and created the bread, exclaiming "Anna, damn her" as he did so. This story, while colorful, is likely apocryphal.
Ingredients and Preparation[edit | edit source]
Anadama bread is made by combining cornmeal, flour, molasses, yeast, and water. The cornmeal is usually soaked in boiling water and allowed to cool before the other ingredients are added. This results in a bread with a distinctive sweet and slightly nutty flavor. The bread is typically baked in a loaf pan, resulting in a dense, moist loaf that is excellent for toasting or for use in sandwiches.
Cultural Significance[edit | edit source]
Anadama bread is a staple of New England cuisine and is often associated with the region's maritime history. It is frequently served at traditional New England clambakes and other regional events. The bread's unique flavor and texture have also made it a favorite among artisan bakers and bread enthusiasts.
See Also[edit | edit source]
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