Anadama is a classic New England bread made with cornmeal and molasses. This comforting loaf is surprisingly moist and tender, with just a hint of sweetness from the molasses. Great for sandwiches, toasted, or served with cultured butter and hearty chuck roast.
Plan a bit in advance for this bread. The night before you make the bread, mix the poolish that will be incorporated into the dough the next day. A poolish (equal parts flour and water with a pinch of yeast) is mixed the night before the bread is made and incorporated into the dough the next day. Adding a preferment, like this poolish, to a yeasted bread adds a depth of flavor and improves both the texture and keeping quality of the bread. If you want to make this bread all in one day, add an extra pinch of yeast to the poolish, and it will be ready in half the time.
One 9" x 5" pan loaf