For some reason, the idea of Anadama bread has been stuck in my head lately. My friend Jessica once told me that her mom used to make it on occasion, and that I should try it. It's a traditional New England bread made with flour, cornmeal, and molasses. And I'm a sucker for anything with cornmeal and molasses, so really the choice was an easy one for me.
Anadama shows up as the first recipe in the BBA Challenge, something that I'd love to be a part of, but don't currently have the money to invest in the book and all the needed ingredients. Some day, some day...
Anyway, I had molasses laying around from the Yorkshire Parkin extravaganza, and I've still got some stone milled corn meal (from the Cedar Creek Grist Mill) in the freezer. I used the BBA formula, with a promise to myself that I will buy the book as soon as I can.
There are no pictures to accompany the bread, because it's really nothing special to look at. But it did come out very well. I love how molasses is both sweet and savory. The bread can go with sharp cheddar at lunch just as well as apricot jam for breakfast. If I make it again, I may confine it to savory by adding a bit of rye and caraway. For some reason my tongue tells me that those additions should happen. We'll see.
A note on the name. Anadama is supposedly a variant on the phrase "Anna, damn her." Some folklore thing. Like there was this guy with a wife named Anna, who either made really awesome bread or wouldn't make him any bread at all, depending on whom you ask. I don't buy it; the whole thing sounds silly to me.
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