Anadama Bread

By Michelle K.
Published 03/06/2012
A hearty bread that is not kneaded. The dough can be a little sticky but it is not overly hard to work with.


  • 1/4 cup warm water
  • 1 Tbs sugar
  • 1 Tbs yeast
  • 1 cup warm milk
  • 2 Tbs butter melted and cooled
  • 1/4 cup molasses
  • 2 tsp salt
  • 1/2 cup cornmeal
  • 2 1/2 cups white bread flour


  1. In a large mixing bowl add the water, sugar and yeast. Let the yeast proof for 5 - 10 minutes, until it is foamy. Add all of the rest of the ingredients to the yeast and combine by hand or with a stand mixer and dough hook. Shape your dough into a round and place into a well oiled large bowl. Cover with cling wrap and let the dough rise until doubled in size, 2+ hours.
  2. Remove the risen dough and flatten. Shape into a rectangle that is as wide as your loaf pan. Fold into thirds and then push down into the bottom of your well greased loaf pan and cover. Let the dough rise until it just reaches the top of the pan, about another hour.
  3. Pre-heat your oven to 350 (F). Bake your bread for 40 minutes until golden brown. Remove the bread from the loaf pan and cool on a wire rack.
Yield: 1 loaf

Prep Time: 00:15
Cook time: 00:40


Calories: 106
Totalcarbs: 19