Anadama bread

A loaf of Anadama bread

Anadama bread is a traditional New England bread made with cornmeal and molasses. It is known for its slightly sweet flavor and hearty texture. The bread has a rich history and is often associated with the coastal regions of Massachusetts.

History

The origins of Anadama bread are somewhat unclear, but it is believed to have been created in the early 19th century. According to local legend, a fisherman in Rockport, Massachusetts was fed up with his wife's cooking, which often consisted of cornmeal and molasses porridge. In frustration, he added flour and yeast to the mixture, creating the first loaf of Anadama bread. The name "Anadama" is said to come from the fisherman cursing his wife, "Anna, damn her!"

Ingredients

Anadama bread is made from a combination of wheat flour, cornmeal, molasses, water, salt, and yeast. The use of molasses gives the bread its distinctive sweetness, while the cornmeal adds a unique texture. The dough is typically kneaded and allowed to rise before being baked into loaves.

Preparation

The preparation of Anadama bread involves several steps:

1. Mixing: The cornmeal is often cooked with water to form a mush, which is then mixed with molasses, salt, and flour.
2. Kneading: The dough is kneaded until smooth and elastic.
3. Rising: The dough is left to rise until it doubles in size, which can take several hours.
4. Baking: The risen dough is shaped into loaves and baked in an oven until golden brown.

Cultural Significance

Anadama bread is a staple in New England cuisine and is often served with clam chowder or other traditional dishes. It is a popular choice for breakfast, toasted and spread with butter or jam. The bread's unique flavor and historical roots make it a beloved part of New England's culinary heritage.

Related Pages

• New England cuisine
• Cornbread
• Molasses
• Yeast bread