Yield: Makes 3 loaves The name "anadama bread" first appeared in
print in 1915, but it was undoubtedly baked in many New England
hearths before then. What distinguishes anadama from other
breads is the inclusion of cornmeal and molasses. Both were
common ingredients in Northeast cooking, but they truly shine in
this bread. So where did the name "anadama bread" come from?
Local legend overwhelmingly credits a Gloucester fisherman with
coining the term as a not-so-loving tribute to his wife, Anna.
It seems Anna wasn't blessed with talent in the kitchen, and
after numerous bowls of molasses and cornmeal porridge for
supper, the fisherman angrily tossed in some flour and yeast one
evening and threw the mixture into the oven. While it baked he
sat muttering, "Anna, damn her!" and the name was born.
Fortunately, so was this delicious bread. The molasses and
cornmeal make for a sweet and nutty aroma while it bakes, which
carries over into the flavor. 2 tablespoons vegetable oil 2
packages dry yeast 1/2 cup lukewarm