This bread is described by Peter Reinhart as one of the great New England breads. The story he relates to the name of the bread is the story of a man who’s wife has left him, leaving behind only a pot of cornmeal mush and some molasses. He mixes that together along with some yeast and flour and mutters “Anna, damn ‘er!” It later gets amended to the more genteel “anadama”
For this bread, I used agave syrup instead of the molasses (I had the agave syrup and not the molasses). It made for very nice sandwich bread, I had roast beef and provolone sandwiches for my lunch for a couple days with this bread. The next time I make this bread, I think I’ll replace the molasses with the barley syrup I bought for the next bread I’ll be posting about.
