Our baker has put his handmade bread-making skills to use today on a new loaf, Anadama. It’s a light slightly-sweet American bread made with polenta, white wheat flour, dark brown sugar and a little butter. Very tasty eaten as it is, or lightly toasted (delicious with Marmite!).
There are conflicting stories on the origin of the name Anadama, but one suggestion is that a man from Rockport, Massachusetts was very upset with his wife for not only leaving him but also for leaving him with only a pot of cornmeal and some molasses to eat. In anger, he threw the two ingredients together with some yeast and flour while muttering to himself, “Anna, damn er!”.
So we’ve got his wife to thank for the Anadama recipe.