Anadama Bread (Cornmeal and Molasses Bread)

Step 1: Prepare the Cornmeal Mixture

In a medium saucepan, bring 240ml (1 cup) of water to a boil. Gradually whisk in the cornmeal, reducing heat to medium-low. Stir continuously for about 5 minutes until thickened. Remove from heat and whisk in the molasses. Let the mixture cool to lukewarm.

Step 2: Activate the Yeast

In a small bowl, combine 60ml (1/4 cup) of warm water (37–40°C / 98.6–104°F), sugar, and yeast. Stir gently and let sit for 5-10 minutes until frothy. This indicates that the yeast is active.

Step 3: Mix the Dough

In a large mixing bowl or stand mixer, combine the lukewarm cornmeal-molasses mixture, the yeast mixture, butter, salt, and half of the all-purpose flour. Beat until smooth. Gradually add the remaining flour to form a soft dough.

Step 4: Knead the Dough

If using a stand mixer, use the dough hook and knead for about 5-7 minutes until the dough is smooth and elastic. If kneading by hand, transfer the dough to a floured surface and knead for about 10 minutes.

Step 5: Let the Dough Rise

Place the dough in a large greased bowl, turning once to grease the top. Cover the bowl with a kitchen towel or plastic wrap. Let it rise in a warm, draft-free area for about 1 to 1.5 hours, or until doubled in size.

Step 6: Shape the Bread

Punch down the dough and transfer it to a lightly floured surface. Shape it into a loaf and place it in a greased bread pan. Cover and let rise again for about 30-45 minutes, until doubled.

Step 7: Bake the Bread

Preheat your oven to 180°C (350°F). Bake the loaf for 35-40 minutes or until the top is golden brown and the bread sounds hollow when tapped. You may also use a thermometer; the internal temperature should reach 93°C (200°F).

Step 8: Cool the Bread

Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Transfer to a cooling rack to cool completely before slicing.