Sometimes in a local cookbook, a story will be included as to where a recipe came from. This story made me want to try this bread.
“No Cape Cod recipe collection would be complete without the story of the fisherman who, tired of his wife Anna’s cormeal mush, added yeast and flour to it and proceeded to bake a loaf of bread muttering, “Anna-damn-er,” thereby creating – Anadama Bread.”
This recipe is from Flavors of Cape Cod cookbook.
No substitutions were made.
3/4 c boiling water
1/2 c yellow cornmeal
3 tblsp butter, softened
1/4 c light molasses
1 1/2 tsp salt
1 package active dry yeast
1/4 c warm water (110 – 115 degrees)
2 3/4 c all-purpose flour, sifted
Stir together boiling water, cornmeal, butter, molasses and salt. Set aside to cool. Dissolve yeast in 1/4c warm water. Add yeast, egg and only 1 1/4c flour to cornmeal mixture. Beat two minutes with electric mixer at medium speed. Stir in remaining flour a little at a time until batter is smooth.
Grease 9 inch loaf pan and sprinkle with cornmeal. Spread batter evenly in pan; cover and let rise to 1 inch below top of the pan. Bake 50-55 minutes in a 375 degree preheated oven. Crust will be dark brown. Remove from pan immediately and allow to cool on rack.
Oh Ana, I wonder if you appreciated your husband’s mutterings and messing with your recipes? Unfortunately, this has been my least favorite recipe so far. The molasses taste is really strong and the bread is just a little too dense for my liking.