The bread is a winner.
Again, we got it out of the random ‘Healthy Breads’ pamphlet that we use for our favorite honey-banana bread.
I had Anadama bread a few years ago, when I recently moved up to Vermont. It’s a New England bread. I loved the taste and texture of it. Legend says that a fisherman returned home to find his wife Anna away from home and nothing but cornmeal and molasses for dinner. He made a bread out of it, while cursing ‘Anna, damn her.’ Hence, the name Anadama bread.
In addition to cornmeal and molasses, this recipe also adds oats and whole-wheat flour. It’s a hearty bread and makes a mean toast.
Anadama Oatmeal Bread
from a Healthy Breads pamphlet
*bread machine recipe for a 1 1/2 lb loaf
- 1 1/2 cup of boiling water
- 1/8 cup cornmeal
- 1/4 cup oatmeal
- 2 T butter or oil (I used butter)
- 2 T molasses
- 1 1/2 tsp salt
- 1 cup whole-wheat flour
- 2 cups bread flour
- 1/4 cup dry milk
- 2 T. gluten
- 1 1/2 tsp dry yeast
1.) Add oatmeal and cornmeal to heat-proof bowl. Pour in boiling water, stirring to prevent lumps. Let the mixture cool for 10 minutes.
2.) Stir, pour into pan, and add the rest of ingredients in the order given. We set ours to light crust, basic cycle.