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
History of California bread artisan markets and large chains like Safeway or Nob Hill, and seek reasonable expansion. A good example is Sumano's Bakery in Watsonville, California, near Monterey. They produce a classic sourdough loaf with wheat flour, water, starter,and sea salt. Another, which is smaller and delivers only to small artisan markets but which will ship, is the 80-year-old Arcangeli Grocery Company / Norm's Market in historic Pescadero California famous for their Artichoke Garlic Bread among 40 other unique artisan breads, San Luis Sourdough in San Luis Obispo was founded in 1983, and makes sourdough bread with only the basic ingredients. In 1987,