Afton Cyrus, a food editor and culinary instructor, explores the origins and recipe for Anadama bread, a classic New England loaf with a sweet and slightly nutty flavor. Learn about the folklore surrounding the bread's name and discover Cyrus's own recipe for a delicious and satisfying version.
Afton Cyrus, a food editor, recipe developer, and culinary instructor based in Arlington, MA, shares her expertise in home canning, baking, and educational content creation for home cooks. In this article, she explores the history and recipe for Anadama bread, a classic New England loaf known for its sweet flavor and slightly nubbly texture.
Cyrus delves into the origins of the bread's name, highlighting various folklore narratives, and ultimately presents her own recipe for a flavorful and satisfying version of this traditional treat. Her technique involves using a cornmeal porridge base instead of dry cornmeal, resulting in a smoother texture and a richer flavor. The article also emphasizes the importance of brushing the baked loaf with butter for a glossy sheen and softened crust, adding to the overall appeal and taste of the bread.Cyrus guides readers through the recipe, explaining each step in detail, from preparing the cornmeal porridge with molasses to shaping the dough and proofing it properly. She emphasizes the significance of using a stand mixer or a large bowl for mixing the dough and kneading it thoroughly for a smooth, pliable texture. The article also includes tips on oven temperature, baking time, and recognizing the perfect doneness of the bread. It concludes with a recommendation to enjoy the freshly baked Anadama bread with butter, highlighting its delightful flavor and versatility
Anadama Bread New England Cuisine Cornmeal Bread Molasses Bread Recipe Food History Baking
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