Anadama bread bulk. Add enough flour to make the dough just firm enough to knead. Shape into loaves and put into buttered pans. Let rise until almost double. Bake about 50 minutes at 350°F/180°C. Makes 2 loaves. Anadama bread Anadama bread is a traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour. It is not readily agreed exactly when or where the bread originated, except it existed before 1850 in Rockport, Massachusetts. It is thought to have come from the local fishing community, but it may have come through the Finnish
Tandoor bread infused smoky flavor, which makes it a special delicacy in Southern Asia. Production of tandoor bread is based on seven different phases: survey of current practice, design and installation of a tandoor, and development of standardized procedure for tandoori bread production, development of an evaluation scheme for tandoori breads, development of a reference set of grain and flour samples, investigation of the significance of parameters, and investigation of the relationship between wheat and flour parameters and tandoori bread quality. Aroma, smell, appearance, color, and size, and overall texture are the general characteristics that are optimized by producers of tandoor bread.