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
Bread in culture Abrahamic religions of Judaism and Christianity. During the Jewish festival of Passover, only unleavened bread is eaten, in commemoration of the flight from slavery in Egypt. The Israelites did not have enough time to allow their bread to rise, and so ate only unleavened bread matzo. In the Christian ritual of the Eucharist, bread is eaten as a sacrament either as a symbolic representation of the body of Christ or, as in the Catholic liturgy, as a real manifestation of the body of Christ. Specific aspects of the ritual itself, including the composition of the bread, vary from denomination to