Anadama Bread
A rustic New England classic with a tender crumb and a subtle cornmeal sweetness. This quick version uses buttermilk for a slight tang and a golden, buttery crust.
- Total time
- 60 min
- Servings
- 8
- Calories
- 220
- Protein
- 6g
Ingredients
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Open the appInstructions
Step 1
In a small bowl, combine the 1 packet yeast, 2 tbsp sugar, and 1/4 cup warm water (about 110°F). Let stand until foamy, about 5 minutes.
Step 2
In a large bowl, mix the 2 cups flour and 1/2 cup cornmeal. Add the yeast mixture, 1 cup buttermilk, and 2 tbsp melted butter. Stir until a shaggy dough forms.
Step 3
Turn dough onto a floured surface and knead until smooth and elastic, about 5 minutes. Place in a greased bowl, cover, and let rise in a warm spot until doubled, about 30 minutes.
Step 4
Punch down dough, shape into a loaf, and place in a greased 9x5 inch loaf pan. Cover and let rise again until puffy, about 20 minutes.
Step 5
Bake at 375°F until golden brown and hollow-sounding when tapped, about 25 minutes. Let cool in pan for 10 minutes, then transfer to a wire rack.
Tools you’ll need
- large bowl
- small bowl
- loaf pan
- wire rack
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