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Little Anadama Loaves
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Prep Time:
30 minutes
Total Time:
2 hours 35 minutes
Miniature no-knead classic anadama loaves for the perfect single serving.
Ingredients:
  • 1 egg
  • 3/4 cup boiling water
  • 1/2 cup yellow cornmeal
  • 3 tablespoons shortening
  • 1/4 cup molasses
  • 2 teaspoons salt
  • 1 package regular active dry yeast
  • 1/4 cup warm water (105°F to 115°F)
  • 2 3/4 cups Gold Medal™ all-purpose flour
  • Additional cornmeal and salt
  • Melted butter
Instructions:
  • Prepare your 6 (4 1/2x2 1/2x1 1/2-inch) mini loaf pans by greasing with shortening or generously spraying with cooking spray.
  • Combine boiling water with cornmeal, shortening, molasses, and salt in a large bowl. Allow the mixture to cool until lukewarm.
  • Dissolve yeast in warm water in a small cup. Add the yeast mixture, egg, and half of the flour to the lukewarm cornmeal mixture. Using an electric mixer on medium speed, beat for 2 minutes, scraping the sides and bottom of the bowl often. Stir in the rest of the flour with a spoon until well combined into the batter.
  • Evenly spread the sticky batter in loaf pans. Use floured hands to smooth the tops by gently patting them into shape. Allow the batter to rise in a warm place until it reaches the top of the pan, approximately 1 hour and 30 minutes.
  • Preheat oven to 375°F and generously top loaves with cornmeal and salt for added texture and flavor.
  • Bake the loaf for 30 to 35 minutes until the crust is dark brown and sounds hollow when tapped. Remove from pans and place on a cooling rack. Brush the tops with melted butter and allow the bread to cool completely before slicing.

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