Anadama Bread


  • 1/4 cup cornmeal, preferably stone-ground
  • 1 1/3 cups boiling water
  • 1/4 cup molasses
  • 1 1/2 cups whole-wheat flour
  • 1 1/2 cups bread flour, or all-purpose flour
  • 1 package RapidRise yeast
  • 1 1/2 teaspoons salt
  • 1 egg white, mixed with 2 teaspoons water for glaze


This Updated Anadama Is Made Quicker With The Use Of RapidRise Yeast And A Food Processor. You Can Knead The Dough By Hand But The Temperature Of The Cornmeal Mixture Should Be A Little Hotter: 125 To 130°F.

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