Anadama bread is a classic New England bread traditionally made with cornmeal and molasses. This version updates the ingredients to what you can find in commonly in your pantry. Moist and delicous this Anadama bread is easy to proof in your Instant Pot or Instant Dutch Oven just like naan bread.
Why this works
- Quick proofing - the Instant Pot and the Instant Dutch Oven is a quick method to proof or rise your dough for. Be sure to try out my 4-ingredient French bread too!
- Reliable - this method results in bread that rises each time with no hassles. Even a beginner can make this Anadama bread! Use this to mop up the gravy from some homemade Swedish meatballs.
- Delicious - everyone loves hot homemade bread! This bread has a crispy crust with a slightly moist and flaky crumb. Anadama bread goes perfectly with my Instant Pot Beef Tips with Mushroom Gravy or with a frittata.
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card where you'll find exact measurements.
- Flour - any all-purpose flour will work for this Anadama Bread recipe.
- Cornmeal mix - I used Jiffy corn mix for this recipe.
- Active dry yeast - be sure to check your date on your yeast prior to making the bread to be sure your bread won't go flat.
- Brown sugar - Anadama bread is traditionally made with molasses. However, I use more commonly found dark or light brown sugar instead.
How to make this
Step 1: Making the dough
In a large mixing bowl, combine the Jiffy cornmead mix, brown sugar, and salt. Whisk to combine together, and then set aside.
In a separate small mixing bowl, combine one-cup of the flour, and the active dry yeast. Whisk this together to combine, and set this aside also.
Heat one-cup of water to boiling in the microwave or the stove. I prefer to do it in microwave since it's so quick. Done in 2-3 minutes you don't have to wait for it to heat on the stove.
Add the boiling water and oil to the cornmeal mixture. Next add in the flour/yeast mixture. Mix together with a spoon or spatula. Allow to cool for 15-20 minutes.
Continue adding as much of the remaining flour as you can. Once you have completed this turn the Anadama bread dough out onto a floured surface. Allow to rest for about 5-minutes prior to kneading.
Step 2: Kneading and baking the bread
Knead the dough working some additional flour in for a few minutes until the dough is no longer be very sticky. The dough should be slightly elastic. Form into a ball.
Instant Pot - to proof the dough in your pot lightly grease the liner with olive oil. Add in the dough ball. Add a lid or plate to the top. Proof on the yogurt setting on LOW for 30-minutes.
Instant Dutch Oven - to proof the dough in your Dutch oven line with parchment paper or lightly grease with olive oil. Proof on manual mode 1 at 85-degrees for 1 hour.
This dough requires a second rise prior to baking. You can either make one giant loaf or two small ones. Remove the dough and place on a floured surface. Punch the dough down, and knead slightly.
If you are making one large loaf then form the loaf to the shape of your choosing. If making two loaves divide the dough in half. Form into balls or the shape of your baking pan. Turn into your baking pan or onto a lightly greased baking sheet. Cover with a towel, and place into a cold oven to rise for one additional hour.
Instant Dutch oven - if you are making one large loaf then reline your Dutch oven with parchment paper or lightly grease with olive oil. Proof for a second time on manual mode 1 at 85-degrees for one hour.
This will ensure a good final rise. Once done turn off the cooking base and remove the entire Dutch oven to your preheated oven to bake.
Bake the Anadama bread in a preheated 400-degree oven for 40 minutes for two loaves. For one large loaf bake at 425-degrees for 1 hour or until done.
Better quality flour generally will yield a higher quality loaf of bread. Investing in a King Arthur or White Lily brand flour definitely pays off in the long run.
Be sure to store your yeast in the refrigerator or freezer to make it longer lasting. One of the common reasons for dough not rising properly is old or expired yeast.
Another reason is that the dough may not proof as expected is that it was to wet and not enough flour was worked in prior to the dough rising. This will result in a flat and heavy loaf.
One other reason that bread may not rise is that the yeast was made to be to hot. It will kill off the yeast cells resulting in a flat dough.
If it's a cooler time of year in your house and the date of your yeast is good then you can always do an additional rise in either your Instant Pot or Instant Dutch Oven.
The story goes that one day a fisherman came home to his Anna who had again not cooked. In frustration he made his own bread. Upon removing if from the oven he burned his hands, and was reputed to say,"Well, Anna damn her!" Rumor has it the neighbors loved the bread so much they started making it too calling it Anadama bread.
Unfortunately, no as the end result is usually to dense to enjoy.
Serve this Anadama bread hot with a big pat of butter along with dinner. This bread is great served with soups and stews or with my French onion pot roast. Great toasted in the mornings with some apricot jam spread on top.
Storage & reheating
Serve this Anadama bread immediately or store up to three days in an airtight container or bag. Bread can be placed in a freezer then frozen for up to one month then thawed on the counter.
How to video
More Instant Pot recipes
Did you try this recipe? Why not leave a star rating and/or a review in the comment section below to tell us about it! I always love hearing your feedback. Be sure to sign up for our email list, or follow us on Pinterest, Facebook, or Instagram!
- ½ cup Jiffy cornbread mix can use cornmeal
- ⅓ cup brown sugar or dark brown sugar
- 1 teaspoon salt
- 1 cup water boiling
- ⅓ cup olive oil or cooking oil
- 4 ½ cups flour up to 5 cups of flour
- 1 package active dry yeast or 2 ¼ teaspoons
- 1 14.75 ounce can cream-style corn
- In a large mixing bowl combine together the Jiffy Corn mix, brown sugar, and salt.
- In a small bowl whisk together one cup of flour with the yeast.
- Boil one cup of water in microwave or on the stove. Add to the cornmeal mixture, and then add the oil. Allow to sit for 15-20 minutes to cool.
- Stir in the cream-style corn, and mix together. Add in the flour/yeast mixture then stir to combine.
- Stir in as much of the remaining flour as possible.
- Place dough on a floured surface. Knead for a few minutes until does is elastic and not sticky. Form into a dough bough and rest for a few minutes.
- Instant Pot - lightly oil your liner. Place the dough ball inside. Proof on the Yogurt setting, on LOW, for 30 minutes.
- Instant Dutch Oven - line the Dutch oven with parchment paper or lightly oil. Place the dough ball inside. Proof on Manual Mode 1 at 85-degrees for 1 hour.
- Remove dough ball, and place on a lightly floured surface. Punch the dough down and knead slightly. This dough will require a second rise prior to baking.
- The dough can be one large loaf or two small loaves. Form in your loaves, and place on a lightly greased baking sheet or form into your pans. Cover with a kitchen towel, and place inside a cold oven to rise for one additional hour.
- Instant Dutch Oven - if doing one loaf replace the parchment paper into the Dutch oven. Proof on Manual Setting 1 at 85-degrees for one additional hour. When done put the Dutch oven into the preheated oven to bake the bread.
- Bake in a preheated 400-degree oven for 40 minutes for two loaves. For one large loaf bake at 425-degrees for 1 hour or until done.
- Serve immediately, or store in an airtight container for up to three days. Bread can be frozen in a freezer bag for up to one month. Thaw on countertop.