My Grandma used to make this bread. It has molasses and cornmeal in it, which makes it very unique. And delicious! This bread originated in New England. I’m not sure how my Grandma came across this recipe….maybe it started with HER mother. Anyway, I’m glad they found it. It is really REALLY good! It makes the BEST toast! And it’s great sandwich bread.

Start by heating water and milk to just lukewarm. and then add in some cornmeal and cook until bubbly. Then throw in butter, molasses and salt. Isn’t that interesting? It really is a special bread.

A New England bread with molasses and corn meal. SO GOOD.

Do you see my Grandma? Her name is Mary Cecilia Schopf Mott. Her parents immigrated from Austria when they were teenagers. She was a great lady.

Next, prepare your yeast and when it has foamed, stir it in!

Stir the yeast in and then add in your flour.

I stir for a bit and then use my hands to really mix it well.

Important: Really knead your dough. If you are doing it by hand you really can’t over-do it. If you are using a mixer you will want to time it. This is so important for the texture of the bread.

Place it in a buttered bowl, cover it and let it rise.

And really make sure it rises long enough. And hour and 15 should do it.

When it has risen, punch it down.

Then turn it out on the counter, knead for a couple of minutes and form into two loaves.

Place into buttered loaf pans, cover with a kitchen towel and allow to rise until double, probably another hour.

Place into 350 degree oven and bake for 45-50 minutes.

Allow to cool before slicing. Slather with butter. ENJOY!

Anadama Bread

A yummy bread from New England!


  • cups water
  • 1 cup whole milk, split
  • 1 tsp sugar
  • ½ cup cornmeal
  • 3 Tbsp butter
  • ½ cup molasses
  • 1 tsp salt
  • 1 Tbsp yeast
  • 6½-7 cups flour


  • Heat water and ¾ cup milk in a saucepan until JUST lukewarm. Add the cornmeal and cook over low heat while stirring. Cook until bubbles appear. Remove from heat. Stir in butter, molasses and salt. Pour into large mixing bowl and allow to cool.
  • In a small bowl, microwave ¼ cup milk and sugar until JUST lukewarm….about 15-20 seconds. Sprinkle the yeast over milk and stir in. Let stand for about 10 minutes until the mixture is foamy. Stir into the molasses liquid.
  • Stir in 6½ cups flour. Mix with a spoon or with your hands. It should create a stiff dough. If needed, add a little more flour.
  • Place dough on lightly floured surface and knead well, at least 10 minutes. Twenty minutes is better! Shape into a ball and place into a large buttered bowl. Cover with cling wrap and a kitchen towel.
  • Set in a warm place and allow to rise until doubled in size, about 1 hour 15 minutes.
  • Butter two loaf pans.
  • Punch down the dough and knead for a couple of minutes. Diviide in two and form into loaves. Place into the loaf pans and sprinkle the tops with flour.
  • Cover with a kitchen towel and allow to rise another hour until doubled.
  • Preheat oven to 350°.
  • Bake for 45-50 minutes. Turn out onto cooling rack. Tap bottom of loaves with fingers, the bread should sound hollow. If necessary return to oven for a few minutes longer.
  • Cool before slicing. Store in plastic bags.
Keyword baking, bread, molasses