The name Anadama comes from a New England fisherman whose lazy wife always served him cornmeal mush and molasses. One day tired of the same dinner, he mixed it with flour and yeast. Baked it as a bread saying Anna damn her.
Wonderful easy to make delicious brown bread. The molasses is not over powering in taste. Eat it plain or slather it with butter and jam. Anyway it will be delicious.
3/4 cup boiling water
1/2 cup yellow cornmeal
1/4 cup molasses
1 teaspoon salt
1/4 cup warm water (10 to 150 degree F)
2 1/4 teaspoon active dry yeast. (one envelope)
2 3/4 cup all-purpose flour
1 Tablespoon butter
Grease 8 or 9 inch loaf pan, sprinkle with cornmeal. In a large bowl, stir together boiling water, cornmeal, softened butter, molasses and salt until blended. Cool 5 minutes or until lukewarm.
Pour water into small bowl and sprinkle yeast on top. Stir until dissolved.
Add yeast, egg and 1 1/2 cups flour to cornmeal mixture. Beat with electric mixer on medium speed for 2 minutes. Add remaining 1 1/4 cup flour. Stir with spoon until well blended. Place into bread pan.
Cover pan and let rise in a warm place for 1 hour to 1 1/2 hours.
Heat oven to 375 degrees.
Bake loaf 50 to 55 minutes or until it sounds hollow when tapped and is dark golden brown. Remove from pan and brush with warm melted butter.