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
Afghan bread Afghan bread Afghan bread, or Nân-i Afğânī (Persian: نان افغانی), is the national bread of Afghanistan. The bread is oval or rectangular and baked in a tandoor, a cylindrical oven that is the primary cooking equipment of the sub-continental region. The Afghan version of the tandoor sits above ground and is made of bricks, which are heated to cook the bread. The bread, also known as "naan", is shaped and then stuck to the interior wall of the oven to bake. Black cumin or caraway seeds are often sprinkled on the bread, as much for decoration as for taste, and