United States · North America
Anadama Bread
Also known as Anadama
A New England loaf built on cornmeal cooked into a porridge and sweetened with molasses — legend says it was named by a fisherman cursing his wife's cornmeal mush.
Method
Deck Oven / Tin-Bake
Hydration
72%
water to flour
Glycemic index
68
Medium GI
Energy
260 kcal
per 100 g
Sensory profile
- sourness
- 1
- sweetness
- 4
- crispiness
- 2
- chewiness
- 4
- aroma
- 6
- moistness
- 7
Scale 0–10
Nutrition
per 100 g| Energy | 260 kcal |
|---|---|
| Protein | 6.5 g |
| Carbohydrates | 48 g |
| of which sugars | 6 g |
| Fat | 3.5 g |
| Fiber | 2.6 g |
| Sodium | 420 mg |
Typical values; recipes vary.
Texture
- Dense golden crumb
- Faint molasses sweetness
Typical ingredients
- Corn / Masa
- Wheat Flour
- Water
- Yeast
- Salt
- Sugar
- Fat / Butter
Similar breads
Closest sensory profiles in the Atlas.