Mini Anadama Loaves

Anadama Bread is a favorite heritage bread made with a mixture of wheat flour and corn meal.  Anadama is little richer with milk and a little sweeter than most breads.  It’s one of our favorite breads for toast and for breakfast.

Try this bread in a mix!

Ingredients

6 cups bread flour
1 7 gram packet of instant yeast
1 cup water
1 cup milk
1 cup cornmeal
1/3 cup granulated sugar
1 1/2 teaspoons salt
2 large eggs
1/2 cup vegetable oil
1/2 teaspoon dough conditioner (optional)

Directions

1. Place about two-thirds of the flour in the bowl of your stand-type mixer.  Sprinkle the yeast over the flour. 
2. Warm the water and the milk to 105 to 110 degrees.  Add the liquids to the flour and yeast mixture.  Mix with the dough hook for about a minute to distribute the yeast. 
3. Add the rest of the flour and corn meal to bowl.  Add the sugar, salt, eggs, oil, and dough conditioner.  Knead with the dough hook at medium speed for four minutes or until the gluten in the dough is developed.  Add a bit more flour or dribble just a bit more water into the dough, if necessary, to get the right consistency.  The dough should be soft but not so sticky that you can’t handle it.  Cover the dough with plastic wrap and let rise until doubled. 
4. With a sharp knife, divide dough into equal sized balls.  Form the balls into loaves and place each in greased pans. (We used a linking loaf pan for four mini loaves, each 5 1/2 x 3-inches.)  Cover and let rise until doubled and soft.
5. Preheat the oven to 350 degrees. 
6. Bake for 20 to 25 minutes or until done.  The internal temperature should reach 190 degrees.  Remove the loaves from the pans to cool on wire racks.

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