New England Anadama Bread

Recipe by PJ Hamel

This simple loaf of flour, cornmeal, yeast, and molasses has graced New England kitchens for years. Anadama bread is great for sandwiches, good with any number of soups, and it even makes an ideal slice of toast with nothing more than a smear of butter.

15 mins
35 to 40 mins
3 hrs 35 mins
1 loaf
New England Anadama Bread  - select to zoom
New England Anadama Bread  - select to zoom
New England Anadama Bread  - select to zoom


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  1. Whisk together the cornmeal and salt.

  2. Add the butter and molasses to the bowl.

  3. Pour in the boiling water, stirring until the butter has melted and the mixture is smooth. Let the mixture cool to lukewarm, about 15 minutes.

  4. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix in the dry milk, flours, and yeast. Let the dough rest for 20 minutes; this gives the flours and cornmeal a chance to absorb the liquid.

  5. Knead the dough for about 7 minutes at medium speed of a stand mixer, until it's smooth. It'll be somewhat stiff, but still fairly sticky on the surface. Cover the bowl, and let the dough rise until it's just about doubled, about 1 hour.

  6. Gently deflate the dough, and shape it into an 8" log. Place the log in an 8 1/2" x 4 1/2" loaf pan. (Want to bake a round loaf? See "tips," below.) Cover the pan, and let the dough rise until the center has crested at least 1" above the lip of the loaf pan, about 90 minutes.

  7. Towards the end of the rising time, preheat the oven to 350°F.

  8. Bake the Anadama bread for 35 to 40 minutes, until a digital thermometer inserted into the center registers at least 190°F. You may want to tent the bread loosely with aluminum foil for the final 15 minutes of baking, if you prefer a lighter crust.

  9. Remove the Anadama bread from the oven. Let it cool in the pan for about 10 minutes before transferring to a wire rack to continue cooling.

Tips from our Bakers

  • Some variations of Anadama Bread include rye flour. Substitute 1/2 cup (53g) white rye flour for 1/2 cup (57g) of the whole wheat flour, if desired.

  • For a round loaf, prepare the dough as directed in the recipe through the first rise (step 5), then shape the dough into a ball and place it in a lightly greased 3- to 4-quart Dutch oven. Bake the Anadama bread as directed above, extending the baking time as necessary until the internal temperature reaches 190°F.