Anadama bread from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,000 New Recipes (page 592) by America's Test Kitchen Editors

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Notes about this recipe

  • racheljmorgan on March 28, 2022

    Honestly, this was really great. I had to add a little extra flour, presumably because my cornmeal was very coarse and thus less absorbent. It's a sticky dough, but still workable. On the final rise, I also waited an extra 40 min since my yeast were a bit slow. The flavor was great, lightly sweet with a touch of crunch from the cornmeal. Feels like a cross between a quick bread and a yeast bread in texture. Noticeably drier tasting on day 2.

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