Anadama Bread
(17) Ratings

Anadama Bread

Prep Time: |
Cook Time: |
Makes: 2 loaves


  • 1 cup 250 mL yellow corn meal
  • 1/3 cup 75 mL

    All-Vegetable Shortening

    Crisco® All-Vegetable Shortening, cut up 
  • 1/2 cup 125 mL molasses
  • 2 tsp 10 mL salt
  • 2 cups 500 mL boiling water
  • 1 package, active dry yeast
  • 1/4 cup 50 mL warm water, 110ºF to 115ºF (45ºC to 50 ºC)
  • 5 cups 1.25 L Robin Hood® Original All Purpose Flour, or more 


  1. Combine cornmeal, all-vegetable shortening, molasses, and salt in a large bowl. Stir in boiling water. Cool until lukewarm.
  2. Meanwhile, in a measuring cup or small bowl, sprinkle yeast over warm water; let stand until softened.
  3. Add 1 cup (250 mL) flour to lukewarm mixture; beat until very smooth. Mix in softened yeast. Add about half of remaining flour and beat until very smooth. Mix in enough remaining flour to make a soft dough, adding a small amount more flour as necessary. (Dough will be slightly soft. Do not add too much extra flour or finished bread will be heavy.)
  4. Turn dough onto a lightly floured surface. Cover; let rest for 10 minutes. Knead dough 5 to 8 minutes, until smooth and elastic.
  5. Place dough in a large greased bowl and turn to coat dough with the oil. Cover; let rise in a warm place until doubled (about 1 hour).
  6. Punch down dough; divide in half. Shape into 2 loaves. Place each in greased 9"  x 5" (2 L) loaf pans. Cover loosely with plastic wrap; let rise again until doubled (about 45 to 60 minutes).
  7. Heat oven to 375ºF (190 ºC). Gently remove plastic wrap. Bake for 30 to 35 minutes or until bread is brown and when tapped sounds hollow. Remove from pans and cool on racks.