Blueberry Anadama Bread

Cooking Recipes Catalogue

A delicious, molasses-cornmeal yeast bread gets gussied-up with blueberries.

INGREDIENTS (for 1 servings):


  • Stir cornmeal into boiling water. Stir in butter, molasses, and egg.
  • Dissolve yeast in warm water (110 degrees F).
  • When cornmeal mixture is lukewarm, stir in dissolved yeast. Beat in flour until a stiff dough is formed. Knead dough on a heavily floured board until smooth and elastic. Let rise in a warm place until doubled in bulk.
  • Punch down and roll dough into a 10" square. Sprinkle blueberries over dough, pressing them into the dough. Roll up like a jelly roll. Tuck ends of roll under to seal ends and place seam-side down into a well-greased 9x5x3 inch loaf pan. Let rise in a warm place until double in bulk.
  • Bake in a preheated oven at 375 degrees F (190 degrees C) for 45-50 minutes. Turn out and cool on a rack. Cool thoroughly before cutting.