I know what you're thinking: that this is a heavy, dense, dark bread. Wrong! I too, have seen a ton of Anadama bread recipes over the years and always balked at making one. Silly me. It is sooooo good you will not believe it. It is light, fragrant, feathery and the first tested loaf out of the oven was devoured in 90 minutes - toast, fresh, and sandwiches saw it go. The origins of this bread make for great folklore but all, politically incorrect. What is appealing is the combination of cornmeal, rye flour, and a wee bit of molasses in this classic New England bread. Great with casseroles, poached eggs or toast, or as a sandwich bread, this is a bready salute to our Bread and Roses women of Lowell, Massachusetts, circa 1912. You can make this in two neat loaf breads but the best way is simply a huge round, hearth bread. It is simply beautiful.

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