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 Europe Bread in Europe Bread is a staple food throughout Europe. Throughout the 20th century, there was a huge increase in global production, mainly due to a rise in available, developed land throughout Europe, North America and Africa. In the Czech Republic, various kinds of bread are made, all sourdough, the differences depending mainly on the type of flour used. Loaves sold in supermarkets are not packed, however, when the loaves are being sold cut in half, shops are required to wrap them in a plastic bag. Non-sourdough sliced bread is called "toustový chléb" (toast bread) and is used only for