Anadama Bread from Serious Eats: A New England Classic Perfected

Before moving to Maine, I had never heard of anadama bread – an old-school New England yeasted bread made with cornmeal and molasses. But once my friend Sarah introduced me, I was hooked! What makes Afton Cyrus’s New England Anadama Bread worth making is that the cornmeal and molasses actually pull their weight. The cornmeal is softened before it hits the dough, so you get that subtle texture without any grit, and the molasses adds a dark, toasty sweetness that keeps it from feeling one-note. Delicious sliced and served warm, it’s even better with a generous smear of salted butter! Source: Serious EatsRating: 5/5 How Easy Is That – Skill Level: IntermediateHow Easy Is That – Time Involved: 3 hours, 25 minutesStore-Bought Is Fine: molasses Recipe on SeriousEats.com The post Anadama Bread from Serious Eats: A New England Classic Perfected appeared first on Store-Bought Is Fine.