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     thomas_shunick Senior Member Username: thomas_shunick Post Number: 262 Registered: 10-2003  Rating: N/A |
* Exported from MasterCook * Anadama Bread Recipe By  comments by Melissa Ann Smith) authentic & original recipe as baked by Bill and Melissa Smith at thier Anadama Bread Commercial Bakery in Rockport, MA until 1972 Serving Size : 32 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cornmeal -- coarse type 2 tablespoons butter 2 cups boiling water 1 teaspoon salt 1/2 cup blackstrap molasses -- unsulphured blackstrap molasses 1 pkg. active dry yeast 5 cups unbleached flour Stir the cornmeal slowly into the boiling water and let steam over a double boiler for a minimum of one hour. You can make it up and let it sit overnight. Add the butter, molasses, and salt. Cool a bit. When lukewarm, add the yeast dissolved in warm water. Add enough flour to make a stiff bread dough. Knead for 10 minutes and then turn into a greased bowl covered with a damp cloth and let sit for 1 - 11/2 hours until double in bulk. Shape 2 loaves and place in 2 greased bread pans; let rise until double in bulk. Bake in hot 400 degree oven for 1 hour. Description: "Many people still bake it but don't know the real secret to making it extra chewy and deeply molasses sweet. Authentically, unsulphured blackstrap molasses was used and the corn meal mush was allowed to sit overnight and expand with water. This makes a really deep and moist bread that is quite wonderful." Source: "Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - July 2, 2006" Yield: "2 loaves" T(Cook/Bake Time): "1:00" - - - - - - - - - - - - - - - - - - - NOTES : The Story behind Anadama Bread Melissa Ann Smith granddaughter of Bill & Melissa Smith This is truly a "bit" of Rockport, MA, for Anadama Bread originated in this town many years ago. This is the true story of a local fisherman whose lazy wife always gave him steamed corn meal mush and molasses for dinner. One day when he came in from fishing, he found the same corn meal mush and molasses for dinner and being very tired of it, he decided to mix it with bread flour and yeast and baked it saying, "Anna Damn Her." The bread was so delicious that his neighbors baked it calling it Anadama Bread. Anadama was first baked by the Smith family at 5 Main Street in Rockport during the 1940's and then later at a modern bakery built by the railroad station in Rockport, MA. The company went out of business in 1972 dues to the death of William P.C. Smith, Melissa C. Smith's husband who ran the operation. The Smith Family owned several Rockport, MA and Gloucester, MA businesses from 1929 - 1998 including The Blacksmith Shop Restaurant, The Easterly Inn, The Faraday Inn, The Anadama Bread Bakery, and The Cable House Guest House. Many people still bake this bread but don't know the real secret to making it extra chewy and deeply molasses sweet that only the original old fashioned recipe can bring to the bread. This website is dedicated to all the people who remember this bread and want to bake it in the authentic style. With Deep Respect, Melissa Ann Smith Make an effort to go to the health food store and get the old fashioned molasses and you will see what I mean. When I was a child, I remember going into the Anadama Bakery on Railroad Avenue, Rockport, MA and seeing the vats of soaking molasses and cornmeal mush. They were soaked overnight. The smell was a pungent sweet molasses smell that was intoxicating. Take the time to steam and soak the cornmeal in the water and molasses and you will see what I mean when the bread is baked. Note: Source: The Blacksmith Shop Specialties - How to Prepare and Serve our Famous Dishes - collected by Melissa Collins Smith 1947 http://www.anadamabread.com/  Thomas of Delaware | ||
| jacqui Senior Member Username: jacqui Post Number: 17072 Registered: 12-2001  Rating: N/A |
I used to go to Rockport and in 1965 went to that bakery! Thanks for a little bit history, Thomas. Rockport is beautiful and was "sleepy" back then but I hear it has changed quite a bit. It's famous for the old red barn artist's would go there to paint. I've made this bread from a Fannie Farmer recipe but I'll try this one next time.   J
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