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
Bond Bread designated as a historic landmark in the DC Inventory of Historic Sites. Bond Bread Bond Bread was a product of General Baking Company. The name comes from the term bond which is a promise or guarantee of repayment of debt. The company used the name as a way to say its purity of ingredients were guaranteed like it was home-made bread. The idea for Bond Bread came from William Deininger, president of General Baking Company at the time. The company was producing bread under the name "Superior Bread" which Deininger became aware contained 65 substitute ingredients. He held a national