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This bread is a New England specialty, calling for cornmeal and molasses, both common ingredients in New England cooking. Legend has it that the name came from a Gloucester fisherman, who was tired of his wife's cornmeal mush and molasses meals. He decided to add flour and yeast to the mixture, and threw it in the oven. While the bread baked, he muttered "Anna, damn her."
30 to 35 minutes
1 hour 30 minutes
2/3 cup warm water (100° to 110°F)
1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
2-1/2 to 3 cups all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon salt
3 tablespoons butter OR margarine, softened
3 tablespoons light molasses
Place water in small bowl. Sprinkle in yeast; stir until dissolved.
Combine 2-1/2 cups flour, cornmeal and salt in large mixer bowl; stir until combined. Add yeast mixture, butter and molasses; stir until well combined. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
Place dough in greased bowl; grease top of dough. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down. Remove dough to lightly floured surface. Roll to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8-1/2 x 4-1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.
Bake at 375oF for 30 to 35 minutes or until done. Remove from pan; let cool on wire rack.