An old New England recipe, originated by a fisherman who had a lazy wife and had often had to do his own cooking. His wife always gave him cornmeal mush and molasses for dinner. One day she left the house in the midst of making the mush. The husband desperately mixed the mush with flour and yeast and set it to bake as bread, saying to himself, “Anna Damn her”. The bread was so delicious that neighbors pleaded with him for the recipe which has long since passed into general use and known as Anadama Bread.

2 C water
½ C corn meal
2 T Butter (I use the real stuff)
½ C dark molasses
2 tsp salt
2 pkg dry granular yeast
½ C lukewarm water
1 T sugar
6 C flour
¼ C warm melted butter

Boil the 2 cups of water and gradually add the corn meal in a slow stream stirring constantly until the mixture is smooth. Add 2 T butter, the molasses and salt. Let stand until lukewarm. Add the yeast to the ½ C of lukewarm water, sprinkle with sugar, cover and let stand until foaming and doubled in volume. Add to cornmeal mixture. Stir in the flour gradually, just enough to make a stiff dough. Knead well for 10 minutes. Place in a warm greased bowl, cover and let rise until double. Cut through the dough several times with a knife. Cover and let rise again for 45 minutes of until double in bulk. Toss lightly on a floured board. Knead and mold into 2 loaves. Place in greased and lightly floured bread pans. Cover and let rise again until doubled in bulk. Bake in a 400 degree oven until loaves are golden brown. Brush bread with warm melted butter and turn on sides on a cooling rack to cool.