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Anadama bread from Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice (page 39) by Alexandra Stafford

  • cornmeal
  • whole wheat flour
  • molasses
  • all-purpose flour
  • instant yeast

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Notes about this recipe

  • hirsheys on October 20, 2018

    An interesting, extremely molasses-y bread. For me, this wasn't salty enough. I'm not sure if this is because I used Diamond Crystal salt (in other breads, I used Morton), or because this particular bread isn't salty enough. Next time, I will try it with more salt. (As usual, I cooked it for the extra 5 minutes...)

  • eliza on August 06, 2017

    I made this a while back, and didn't care for the texture. The flavour was fine if a bit too sweet for me, but the odd spongy texture is what really let this down, making this my least favourite bread I've made in recent memory. I definitely won't repeat this one; there are so many better recipes out there!

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