Treacle and polenta distinguish this dark, sweet bread. It's best when hot out of the oven or toasted.
MMmmmm... very hearty, nice & dense, and just sweet enough - especially with a tiny bit of butter. This is great with a soup or stew (we had boiled cabbage with potatoes and sausage) - a perfect combo! It's also nice & quick, as homemade bread goes. We really enjoy it hot from the oven, but I seriously doubt we'll have any left over to try it toasted... We'll be making this often in our house. Thanks for the recipe! (By the way, how the heck is this pronounced?) - 08 Feb 2003 (Review from Allrecipes US | Canada)
As is the proportions seem wrong. I made this with 3 cups flour (1 cup whole wheat flour, 2 cups bread flour) 1/3 cup fine ground cornmeal, 1 pkg quick rise yeast, 1 cup hot water, 1/4 cup blackstrap molasses (we love hardy molasses), 3 TB butter, 1 tsp salt and 1 egg. Use warm water (120-130 degrees F)since we used quick rise yeast (aka rapid rise). Baked at 350 for 30 minutes. We are in Anadama heaven! I also did not soak the cornmeal since I used finely ground cornmeal--but even so the crunch is pleasant. I also did not knead this dough--dough will be sticky, just place in 2qt well greased round casserole dish and cover with plastic wrap sprayed with cooking spray and let rise for about 1hr. Using the above measurements and changes this is a 5 star Anadama Bread recipe!! - 29 Aug 2006 (Review from Allrecipes US | Canada)
This is a classic bread recipe that tastes great. I have made it 3 times and it comes out great every time. - 18 Dec 2000 (Review from Allrecipes US | Canada)