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 bread is easy to proof in your Instant Pot or Instant Dutch Oven.
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.
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.