Anadama Bread

A very interesting bread. First, the story intrigued me on how the bread got its name. Apparently, a man in Massachusetts was upset because his wife had left him and also for only leaving him with a pot of cornmeal mush and some molasses. The man was very angry and tossed yeast and flour together with the mush and molasses. During his mixing he yelled, "Anna, damn 'er!". Later as the story was retold, the bread became Anadama.


This bread is made with "cornmeal - preferably coarse grind, also known as polenta". It makes a a great, fresh sandwich style bread. It would compliment many, many flavors.


The recipe comes from the book, The Bread Baker's Apprentice by Peter Reinhart. There is a cook-along blog group, from Pinch of Salt, who are cooking every recipe in this book. The group is rumored to be closed to newcomers, but I wanted to join in too. So I'm cooking along with my other foodie friends, I mean Bread Baker Apprentice Groupies :)


BIG TIP: I found Corn Grits, otherwise known as Polenta. Bob's Red Mill brand. The corn was large cut corn and left a gritty, crunchy flavor in the bread. It was still great bread but there was a definite texture. Be sure to find Coarse Ground Corn Meal and don't be persuaded by the Polenta comment like me.


Be sure to check out Pinch of Salt's detailed photos of the bread making process. Perfect!