Before moving to Maine, I had never heard of anadama bread – an old-school New England yeasted bread made with cornmeal and molasses. But once my friend Sarah introduced me, I was hooked!
What makes Afton Cyrus’s New England Anadama Bread worth making is that the cornmeal and molasses actually pull their weight. The cornmeal is softened before it hits the dough, so you get that subtle texture without any grit, and the molasses adds a dark, toasty sweetness that keeps it from feeling one-note.
Delicious sliced and served warm, it’s even better with a generous smear of salted butter!
Source: Serious Eats
Rating: 5/5
How Easy Is That – Skill Level: Intermediate
How Easy Is That – Time Involved: 3 hours, 25 minutes
Store-Bought Is Fine: molasses
Recipe on SeriousEats.com
