Posted in Bread, Rolls & Such, From Scratch, Historical, The Hungry Hen

The Story and Recipe of Anadama Bread

During the 19th century, Massachusetts, there lived a Fisherman and his wife…or so the story goes. Every day at the crack of dawn, the Fisherman would set sail into the deep of the sea hoping to make his catch so that he could shape some sort of modest living for himself. Every evening, tired and worn, he’d come home to a woman who was hell-bent on neglecting him. Each and every night, there upon the table, was nothing more than corn meal and molasses. Unable to stand it any longer, the Fisherman finally lost his temper over what his wife considered to be a good enough meal for a hard working man. Among the heated words spewing under his breath, in a rage, he threw yeast and flour into her joke of a supper and then all of it into the oven to cook. Even after the loaf had baked and he sat down to eat it, the Fisherman would famously go down in history, saying, “Anna, damn her!” Hence the name, Anadama Bread. This, as you can imagine, is classified as one of our Historical Recipes and, a keeper.


  • 1/2 cup Corn Meal
  • 3 TBSP Shortening
  • 1/4 cup Molasses
  • 2 tsp. Salt
  • 3/4 cup Boiling Water
  • 1 package active Dry Yeast or 1 cake compressed
  • 1/4 cup Warm Water
  • 1 Egg beaten
  • 3 sifted cups of All Purpose Flour

Mix corn meal, shortening, molasses, salt and boiling water in a big bowl. Let stand until water is lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg, and half of the flour in. Beat vigorously. Stir remaining flour in and mix until dough forms. Transfer to a greased loaf pan and cover. set in a warm place until dough rises 1 inch above the pan. Sprinkle top with a little corn meal and salt. Bake in a PREHEATED 350 degree oven for 50-55 minutes. Cool before slicking.



From the American Heritage Cookbook



Stylist. Cover Artist. Author.

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