Anadama bread

by Shayna Glick, Posted Sep 11th 2008 @ 9:00AM

I love going through my baking books and looking at all the recipes that I'd like to try. I work a lot and have a pretty busy life right now so I'm not baking at home very much, but I can still fantasy bake. Recently, I have been salivating over the recipe for Anadama bread in Peter Reinhart's "The Bread Bakers Apprentice". Next time I actually get time to do some baking, I'm going to make this.

Anadama is a New England tradition. Most people agree that it's name comes from some poor farmer or fisherman who was cursing his wife, Anna. Either his wife left him or only fed him corn gruel and molasses; either way, he mixed the corn gruel and molasses with yeast and flour to make bread while muttering "Anna, damn her" the whole time. According to legend, the name of the bread comes from a gentler version of the curse on Anna.

Have any of you tried Anadama bread? I'm a sucker for anything with molasses in it, but I'd love to hear any of your stories. For those of you who would like to try it, you can find a recipe here.

Filed Under: Ingredients, Methods
Tags: Anadama, baking, bread, Bread Bakers Apprentice, BreadBakersApprentice, corn meal, CornMeal, molasses

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Reader comments (Page 1 of 1)

9-11-2008 @9:23AM Baylen said... Great post. I've always liked Anadama because it mimics the heft and rich flavors of whole wheat bread, while the molasses' sweetness substitutes favorably for whole wheat's sour/bitter aftertaste. And thanks for the recipe link. I've never made Anadama, but will now.

I last had Anadama bread about 2 weeks ago at my folks' in Danvers, Mass. I grew up in Beverly, Mass., next door to Danvers, and ate Anadama virtually every week from Klink's Bakery. The bakery location itself is gone now (a Dunkin' Donuts, if I recall), but Klink's still sells at area shops.

Anadama is brilliant on just about any sandwich (my Henry's chicken salad couldn't have been better), and makes the best toast imaginable.
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9-11-2008 @9:26AM jconfer said... I've use mixes, I know lazy, and my bread machine. The Prepared Pantry has a really good mix on this bread. It's soo good toasted.
http://www.preparedpantry.com/anadama-bread-bread-machine-mixes.aspx
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9-11-2008 @9:37AM gladysb2 said... YES! That's my favorite book (cooking or otherwise) and I am slowly making my way through all the formulas therein. Peter Reinhart's a true genius.

Now, his anadama is one of the easier to make in the book I think and also it is VERY VERY good, a new family favorite in fact.

My wife says it makes the best toast ever. So...there you go.
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9-11-2008 @10:12AM catalonia said... I've never made Anadama, but will now thanks to you!

http://www.recetasdirectorio.com - Recipe Directory in Spanish
http://www.recetasdecasa.com - Home Made Recipes
http://www.tapastipicas.com - Spanish Tapas

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9-11-2008 @11:25AM Alex said... My mom used to make this when I was a kid. It is one of my favorites. There is nothing like a thick slice of warm anadama bread with a slathering of homemade honey butter. I just might have to make some this weekend.
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10-02-2008 @7:35PM sue steneken said... I have made this bread several times and it is a real treat!. It is very moist, makes excellent toast and well, is one of my favorite bread recipes.
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