Best 6 Fleischmanns Anadama Bread Recipes

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Fleischmann's Anadama Bread, a New England classic, is a unique and flavorful bread with a soft and chewy texture. This hearty, rustic bread is packed with cornmeal, molasses, and raisins, giving it a distinctive sweet and savory flavor. Its aroma, a combination of warm spices and molasses, fills the kitchen with a comforting scent. Whether you enjoy it toasted with butter or as a side to your favorite soup or stew, Fleischmann's Anadama Bread is a delicious and versatile addition to any meal.

Check out the recipes below so you can choose the best recipe for yourself!

ANADAMA BREAD



Anadama Bread image

This is an old New England favorite with cornmeal and molasses. It's best when hot out of the oven or toasted.

Provided by Behr

Categories     Bread     Yeast Bread Recipes

Time 2h40m

Yield 8

Number Of Ingredients 8

½ cup water
¼ cup cornmeal
2 tablespoons butter
½ cup molasses
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F)
3 cups all-purpose flour, divided
1 teaspoon salt

Steps:

  • Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
  • In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
  • In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
  • Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Nutrition Facts : Calories 271.9 calories, Carbohydrate 54.4 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 322.3 mg, Sugar 11.5 g

ANADAMA BREAD



Anadama Bread image

Provided by Food Network

Categories     side-dish

Time 3h30m

Yield 2 loaves

Number Of Ingredients 10

1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
About 1 1/4 cups warm water (110 to 115 degrees)
2 tablespoons unsalted butter, melted
2 tablespoons dark molasses
2 teaspoons salt
3 1/2 cups bread flour
1 cup yellow cornmeal
Butter or vegetable oil, for greasing the bowl and loaf pans
1 large egg, beaten with 2 tablespoons water, for egg wash

Steps:

  • Combine the yeast, sugar, and 1/4 cup of the warm water in the mixer bowl or in a large mixing bowl and mix well. Set aside for about 10 minutes, while the yeast "blooms." When the yeast looks frothy, add the melted butter, molasses salt, flour, and cornmeal. Slowly add up to 1 cup more warm water, mixing with the dough hook or a wooden spoon. The amount of liquid may vary, depending on the flour, so add just enough water to form a soft, but not sticky dough. Knead by machine for about 10 minutes, or by hand for about 15 minutes, until the dough is smooth and elastic.
  • Lightly oil or butter a large bowl. Shape the dough into a ball, place it in the bowl, and turn it once so it is lightly greased all over. Cover with plastic wrap or a damp cloth and place in a warm, draft-free spot. (An oven that has been heated to 200 degrees and then turned off is a perfect spot). Let the dough rise until doubled in volume, about 1 hour.
  • Grease 2 (9 1/2 by 5-inch) loaf pans. Turn the dough out onto a lightly floured surface. Cut it in 1/2 and shape each 1/2 into a loaf. Place each in the greased loaf pans, return to the warm spot, and let the loaves rise until they are about doubled in size, 20 to 30 minutes.
  • Meanwhile, preheat the oven to 350 degrees. Brush the top of the loaves with the egg wash and bake for 1 hour, or until deep golden brown. To test for doneness, remove the hot bread from 1 pan and knock on the bottom of the loaf: you will hear a hollow sound if the bread is done. If necessary, return to the oven for 5 to 10 minutes. Turn both loaves out of the pans and cool on a rack for at least 20 minutes.

FLEISCHMANN'S ANADAMA BREAD



Fleischmann's Anadama Bread image

Make and share this Fleischmann's Anadama Bread recipe from Food.com.

Provided by Lennie

Categories     Yeast Breads

Time 1h25m

Yield 1 loaf

Number Of Ingredients 8

3 1/4 cups all-purpose flour
1 teaspoon all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
1 package Fleischmann's active dry yeast or 1 package fast rising yeast
3 tablespoons butter or 3 tablespoons margarine
1 cup water
1/4 cup light molasses, at room temperature

Steps:

  • In large bowl, combine 2 cups flour, cornmeal, salt and undissolved yeast.
  • Heat water, butter and molasses to 120F degrees to 130F degrees.
  • Gradually add hot liquids to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  • Add 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.
  • With spoon, stir in enough additional flour to make soft dough.
  • Knead dough on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
  • Cover; let rest on board 20 minutes.
  • Roll dough to 14 x 9-inches.
  • Roll up tightly from short end as for jelly roll; pinch seam and ends to seal.
  • Place, seam side down, in greased 9 x 5 x 3-inch loaf pan.
  • Cover; let rise in warm, draft-free place, until doubled in size, about 1 hour.
  • Sprinkle top of loaf with 1 teaspoon flour.
  • With sharp knife, make lengthwise cut, about 1/4 inch deep, in top of loaf.
  • Bake at 375F for 45 minutes or until done.
  • Remove from pan and cool on wire rack.
  • To save up to 50-percent rising time use Fleischmann's Rapid Rise Yeast.
  • Follow directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes; proceed with recipe.

QUICK ANADAMA BREAD



Quick Anadama Bread image

Categories     Bread     Dairy     Bake     Quick & Easy     Cornmeal     Healthy     Molasses     Bon Appétit

Yield Makes 1 loaf

Number Of Ingredients 11

1 1/4 cups all purpose flour
1 1/4 cups whole wheat flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/3 cups buttermilk
1/3 cup dark molasses
1/4 cup (1/2 stick) butter, melted
1 egg
Poppy seeds

Steps:

  • Preheat oven to 350°F. Grease 9x5-inch glass loaf pan. Mix all purpose flour, whole wheat flour, yellow cornmeal, baking powder, salt and baking soda in large bowl. Combine buttermilk, dark molasses, butter and egg in another bowl and mix to blend. Add to dry ingredients and stir until just blended. Spoon into prepared loaf pan. Sprinkle with poppy seeds. Bake until loaf is springy to touch, about 1 hour. Cool in pan on rack 10 minutes. Turn out onto rack. Cool bread to room temperature. Cut into slices and serve.

BLUEBERRY ANADAMA BREAD



Blueberry Anadama Bread image

Delicious served spread with butter.

Provided by JJOHN32

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 3h

Yield 12

Number Of Ingredients 9

¼ cup cornmeal
1 cup boiling water
1 tablespoon margarine
¼ cup molasses
1 egg, beaten
1 (.25 ounce) package active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
2 cups frozen blueberries, dry pack

Steps:

  • Stir cornmeal into boiling water. Stir in butter, molasses, and egg.
  • Dissolve yeast in warm water (110 degrees F).
  • When cornmeal mixture is lukewarm, stir in dissolved yeast. Beat in flour until a stiff dough is formed. Knead dough on a heavily floured board until smooth and elastic. Let rise in a warm place until doubled in bulk.
  • Punch down and roll dough into a 10" square. Sprinkle blueberries over dough, pressing them into the dough. Roll up like a jelly roll. Tuck ends of roll under to seal ends and place seam-side down into a well-greased 9x5x3 inch loaf pan. Let rise in a warm place until double in bulk.
  • Bake in a preheated oven at 375 degrees F (190 degrees C) for 45-50 minutes. Turn out and cool on a rack. Cool thoroughly before cutting.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 34.3 g, Cholesterol 15.5 mg, Fat 1.9 g, Fiber 1.8 g, Protein 4.3 g, SaturatedFat 0.4 g, Sodium 20.8 mg, Sugar 6.1 g

ANADAMA BREAD



Anadama Bread image

A Tao Restaurant homemade bread recipe. Time includes rising times. Use a 8 1/4 x 4 1/4 inch loaf pan.

Provided by Missy Wombat

Categories     Breads

Time 4h30m

Yield 1 loaf

Number Of Ingredients 7

1 cup warm milk
1 package fresh yeast or 1 package dried yeast
1/4 cup blackstrap molasses
2 tablespoons butter
1/2 cup cornmeal
1 teaspoon salt
2 1/2 cups all-purpose flour

Steps:

  • In a larg bowl, dissolve the yeast in the warm milk.
  • Stir in the molasses and butter.
  • Add the cornmeal and 1 cup flour and beat vigorously until smooth.
  • Mix in salt and enough remaiing flour to make a stiff daough.
  • Knead until smooth and elastic.
  • Form dough into a ball and place it in a lightly oiled bowl.
  • Turn it once to coat the surface with oil.
  • Cover with a cloth and place in a warm area until it has doubled in size[approx 1 1/2- 2 hours].
  • A closed car in a sunny spot is a good location.
  • Punch the dough down and let it rest for 10 minutes.
  • Shape into 1 large loaf and place in well greased loaf tins.
  • Allow to rise until almost doubled[45-60 minutes].
  • Brush tops with beaten egg.
  • Bake in a preheated 375 deg F oven for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

Nutrition Facts : Calories 1928.7, Fat 37.5, SaturatedFat 21, Cholesterol 95.2, Sodium 2686.4, Carbohydrate 349.7, Fiber 14.3, Sugar 1.2, Protein 46.9

Tips for Making Fleischmann's Anadama Bread

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor and texture of your bread.
  • Follow the recipe carefully. Don't skip any steps or ingredients, as this could lead to a less-than-perfect loaf of bread.
  • Be patient. Bread making takes time, so don't rush the process. Allow the dough to rise fully before baking, and don't over-bake the bread.
  • Experiment with different flours and add-ins. Once you've mastered the basic recipe, you can start experimenting with different flours, such as whole wheat or rye flour, and add-ins, such as nuts, seeds, or dried fruit.

Conclusion

Fleischmann's Anadama bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's easy to make, even for beginners, and it's a great way to use up leftover cornmeal. So next time you're looking for a tasty and satisfying bread, give Fleischmann's Anadama bread a try. You won't be disappointed!

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