A Classic New England Bread with Molasses and Cornmeal
Rich with molasses, hearty cornmeal, and a soft yeast crumb, Anadama Bread is one of America’s oldest traditional breads. Although it originated in New England, its combination of cornmeal and molasses reflects ingredients that became staples in early American kitchens. The result is a loaf with a lightly sweet flavor, tender texture, and golden crust that’s perfect for breakfast toast, sandwiches, or served warm with butter.
Featured as a Heritage Recipe in The Black Family Reunion Cookbook, Anadama Bread celebrates the diverse culinary traditions that have become part of American family tables. Its slow-rise method rewards patient bakers with two flavorful homemade loaves that are perfect for sharing with family and friends.
Ingredients
- 1 cup yellow cornmeal
- 1/3 cup Crisco Shortening
- 1/2 cup molasses
- 2 teaspoons salt
- 2 cups boiling water
- 1 package active dry yeast
- 1/4 cup warm water (110° to 115°F)
- 5–6 cups all-purpose flour
Makes: 2 loaves
Step-by-Step Instructions
- In a large mixing bowl, combine the cornmeal, Crisco Shortening, molasses, and salt. Carefully stir in the boiling water and allow the mixture to cool until lukewarm.
- Sprinkle the yeast over the warm water and let it stand until softened.
- Stir 1 cup of the flour into the cooled cornmeal mixture and beat until smooth. Add the softened yeast and mix well. Gradually incorporate about half of the remaining flour, beating until the dough is smooth. Add enough of the remaining flour to create a soft dough.
- Turn the dough onto a lightly floured surface. Cover and let it rest for 10 minutes before kneading until smooth and elastic.
- Place the dough into a greased deep bowl, turning it once so the top is coated. Cover and allow it to rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and divide it in half. Shape into two loaves and place each into a greased 9 x 5 x 3-inch loaf pan. Cover and let rise again until doubled, about 1 hour.
- Preheat the oven to 375°F.
- Bake for 30 to 35 minutes, or until the loaves sound hollow when tapped. Remove from the pans and cool completely on wire racks before slicing.
Pro Tips & Suggestions
- Allow the cornmeal mixture to cool before adding the yeast to ensure proper rising.
- Measure flour gradually since humidity can affect how much the dough requires.
- Knead until the dough becomes smooth and elastic for the best loaf texture.
- Brush the warm loaves with butter after baking for a softer crust.
- Enjoy toasted with butter, honey, or apple butter, or use for hearty sandwiches and French toast.
About the Creator
The National Council of Negro Women, Inc. (NCNW) compiled The Black Family Reunion Cookbook to preserve African American culinary traditions, treasured family recipes, and the stories that accompany them. Through recipes and food memories contributed by families across the United States, the cookbook celebrates the enduring importance of gathering around the table while honoring Black history, heritage, and community.
The cookbook’s Heritage Recipes highlight classic American dishes that have become part of family traditions across generations, preserving recipes that continue to bring people together through home baking and shared meals.
The Black Family Reunion Cookbook | National Council of Negro Women
Where to Find This Recipe
This recipe is adapted from The Black Family Reunion Cookbook: Recipes & Food Memories by the National Council of Negro Women, Inc. The cookbook is a treasured collection of heritage recipes, regional specialties, and family food memories that celebrate African American cooking traditions and the joy of sharing meals across generations.
