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We Eat What? A Cultural Encyclopedia of Unusual Foods in the United States
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6 ANADAMA BREAD Since then, commercial bakers in New England making Anadama bread have come and gone. At the beginning of the 20th century, a Rockport-based com- pany, Baker Knowlton, sold the bread door to door in horse-drawn carts driven by men in blue smocks. Also in Rockport, the Blacksmith Shop began baking the bread in the 1940s, eventually opening an industrial bakery that delivered it to customers all over New England until the factory closed in 1970 (White 2015). Today, Klink’s Baking Company in South Hamilton, Massachusetts, distributes Anadama bread to regional grocery stores, while the Friendly Toast, a restaurant with locations in Boston and Portsmouth, New Hampshire, offers it as a signature menu item. Anadama bread is not a particularly nutritious food, with low fiber, minimal vitamins and minerals, and added sugars. One slice does, however, provide mod- erate amounts of potassium, iron, and protein. James Martin Moran Anadama Bread Yield: 2 loaves Ingredients ½ cup yellow cornmeal 2 cups water, boiled ½ cup molasses 1 tablespoon butter, melted 2 teaspoons salt 1 package rapid-rise/fast-acting yeast 4½ cups all-purpose flour Directions 1. Put the cornmeal in a large mixing bowl. 2. Pour boiling water over the cornmeal. 3. Stir until smooth, making sure that it does not lump. Let stand for 30 minutes. 4. Blend the molasses, butter, salt, and yeast into the cornmeal mixture. 5. Stir in the flour, and beat for 10 minutes in a stand mixer using a dough hook. 6. Spoon dough into 2 buttered loaf pans, cover with a cloth, and let rise in a warm spot until double in bulk. 7. Preheat the oven to 350º F (180º C). 8. Bake bread for 45–50 minutes on lower rack. 9. Remove from pans and cool. Slice, and serve toasted with butter, jam, or honey. Adapted from The Fannie Farmer Cookbook, 12th edition (New York: Bantam Books, 1979).