Anadama Bread

Every great American bread has a story, and Anadama's tale is too good not to repeat. Legend holds that a Gloucester fisherman, fed up with his wife Anna's endless cornmeal mush, threw flour and yeast into the pot while muttering "Anna, damn her!" The resulting bread became a New England staple. Whether the story is true matters less than what it reveals: this is humble food, born from frustration and improvisation, transformed into something genuinely wonderful.

The combination of cornmeal and molasses gives Anadama its character. The cornmeal provides a subtle grit and golden color that no other bread achieves. The molasses contributes a mineral sweetness, darker and more complex than honey or sugar. Together they create a loaf that toasts beautifully, holds up to thick slabs of butter, and makes the finest ham sandwich you've ever eaten.

This is an honest bread that rewards patience. The dough is slightly sticky from the molasses. Don't fight it. Don't add flour until you've given it time to come together. Your hands will learn the feel of proper Anadama dough after one or two bakes. It should be tacky but workable, soft but not slack. Trust the process and you'll produce a loaf worthy of any New England kitchen.