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

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hbakke on May 22, 2023

    I mistakenly used blackstrap molasses which gave the bread a little too bitter flavor. It wasn't a bad loaf, but I think I'll try this again with regular molasses or sorghum syrup.

  • 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...) (Too dense, as well.)

  • eliza on August 06, 2017

    Oh dear, this was not good. I made this bread a while back, and didn't care for the texture. The flavour was just ok; 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 (…possibly ever). A single rise is just not enough to produce an accepatable bread texture. I definitely won't repeat this one as there are so many far superior bread recipes out there.

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