Annadamma Bread

Hancock Inn

33 Main St Box 96 , Hancock, NH 03449 USA


  • 1/2 cup Yellow Corn Meal
  • 1/2 cup Boiling Water
  • 1 Package Active Dry Yeast
  • 1/2 cup Warm Water
  • 1/4 cup Dark Molasses
  • 2 tablespoons Butter
  • 1 teaspoon Salt
  • 3 cups Unbleached Flower


  1. Preheat the oven to 375 degrees. Mix the cornmeal and boiling water. Let stand until cool. Dissolve the yeast in the warm (105 degrees to 115 degrees) water in a large bowl. Let stand until the yeast foams (about 5 minutes)
  2. Add the molasses, butter, salt and the cooled cornmeal mixture. Stir in half the flour. Beat well. Add more flour, beating until dough is stiff. Cover. Let stand 15 minutes.
  3. Turn the dough out onto a floured board. Knead 5 minutes until smooth and elastic. Clean and grease the bowl. Add the dough to the bowl and cover. Let rise until doubled (about 1 hour)
  4. Bake until golden and loaf sounds hollow when tapped (30 to 35 minutes). Remove from pan and brush the top with melted butter while the loaf is still hot. Let cool on a rack. top
About this recipe:

I really like cooking with cornmeal especially cornbread and molasses. Two of my favorite things together. We have been serving this bread at the inn for quite a while and a lot of people have been asking for the recipe. Anadama bread has an interesting history: "According to California legend, an old miner was married to Anna during the Gold Rush of '49. She was lazy and didn't do her chores very well. One day after a bad day of panning, this guy comes home to find no bread. So he grabs anything he can find and throws it together to make a bread of his own, all the while mumbling, 'Anna, Damn It!' That's how it got it's name!''