New England US · Breads & baking

Molasses-cornmeal sandwich bread (Anadama bread)

Name: Molasses-cornmeal sandwich bread (Anadama bread)
Prep time: 25 min
Cook time: 40 min
Total time: 2 h 50 min
Yield: 1 9-by-5-inch loaf
Cuisine: New England US
Ingredients: 1/2 cup (70 grams) fine yellow cornmeal; 1 cup boiling water; 3 tablespoons unsalted butter, divided; 1/4 cup mild unsulphured molasses, not blackstrap; 2 1/4 teaspoons instant yeast; 3 cups (360 grams) all-purpose flour, plus more as needed; 1 1/4 teaspoons kosher salt; Neutral oil, for the bowl and pan; 1 tablespoon cornmeal, for the pan

A sturdy, softly textured New England loaf with mellow molasses sweetness and fine cornmeal character for toast or sandwiches.

About 2 hr 50 minTotal

About 1 hr 5 minActive

$Cost

ModerateDifficulty

Makes 1 9-by-5-inch loaf

Equipment

Large heatproof bowl
Use an 8.5 × 4.5- or 9 × 5-inch pan; dark pans may need an earlier doneness check.
Best standard loaf pan
USA Pan 1-Pound Loaf Pan · 1140LF
View at Amazon
Another workable path: Use an 8.5 × 4.5- or 9 × 5-inch pan; dark pans may need an earlier doneness check.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s pan dimensions and dough capacity, then checked material, heat limit, coating care, stable model identity, and exact retail destination. Kwilt has not baked with this pan.
USA Pan 1-Pound Loaf Pan · 1140LF: Its standard one-pound footprint matches the catalog’s 9-by-5-inch household loaves closely and the reinforced aluminized steel supports even, repeatable browning. Trade-off: The silicone nonstick coating requires hand washing and nonmetal utensils, and the maker advises against cooking spray.
Another workable path: Use another light-colored 8.5-by-4.5- or 9-by-5-inch loaf pan; darker pans may brown faster and need an earlier check.
Sources
USA Pan 1140LF specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 1 9-by-5-inch loaf

1/2 cup (70 grams) fine yellow cornmeal
1 cup boiling water
3 tablespoons unsalted butter, divided
1/4 cup mild unsulphured molasses, not blackstrap
2 1/4 teaspoons instant yeast
3 cups (360 grams) all-purpose flour, plus more as needed
1 1/4 teaspoons kosher salt
Neutral oil, for the bowl and pan
1 tablespoon cornmeal, for the pan

Instructions

Whisk fine cornmeal into boiling water in a large heatproof bowl. Stir in 2 tablespoons butter and molasses, then cool 15 to 20 minutes until warm rather than hot, below 115°F.
Add yeast, flour, and salt. Stir to a dough and knead 8 to 10 minutes until smooth, supple, and slightly tacky, adding flour only 1 tablespoon at a time if needed.
Place in an oiled bowl, cover, and rise 60 to 75 minutes until doubled. Grease a and dust it lightly with cornmeal.
Press dough into a rectangle, roll tightly from a short end, seal, and place seam-side down. Cover and rise 35 to 50 minutes until the center crowns about 1 inch above the rim. Heat oven to 350°F.
Bake 38 to 45 minutes until deep brown and 200–205°F inside. Turn out, brush with remaining butter, and cool at least 90 minutes before slicing for toast, soup, or sandwiches.

Cape Ann, MassachusettsCoastal New England · Gloucester and Rockport

A food story carried from Gloucester to Rockport.

From the table

About this recipe

Anadama is a New England yeast bread distinguished by cornmeal and molasses, especially associated with the Cape Ann communities of Gloucester and Rockport. Its exact creation is uncertain, and the familiar tale of an angry fisherman muttering about “Anna” is folklore rather than a securely documented invention account.

The name appeared in print by the early twentieth century, while the ingredients connect the loaf to older New England habits of combining wheat flour with cornmeal and molasses. This recipe makes that combination into a practical sandwich pan loaf, scalding the cornmeal first so it hydrates before the yeast and flour are added.

Sources

Dinner does not stop at the recipe