Anadama Bread


Anadama Bread
Classic early American anadama bread is flavored with molasses and cornmeal. We replaced the cornmeal with Kellogg's Corn Flakes®, creating an easy-to-prepare bread with all the traditional flavors.


  • 1 1/2 cups boiling water
  • 1 cup Kellogg's® Corn Flake Crumbs
  • 4 cups Kellogg's Corn Flakes® cereal
  • 1/2 cup molasses
  • 1/3 cup shortening
  • 1 tablespoon salt
  • 4 to 4 1/2 cups all-purpose flour
  • 2 packages active dry yeast
  • 1 egg
  • 2 tablespoons butter or margarine, melted


1. Measure water and KELLOGG'S Corn Flake Crumbs into large mixing

bowl. Stir in molasses, shortening and salt. Let stand until lukewarm.

2. Stir together 1 cup of the flour and yeast. Add to crumbs mixture with egg. Beat well. Stir in enough remaining flour to make stiff dough. On lightly floured surface, knead dough about 8 minutes or until smooth and elastic. Place in greased bowl, turning once to grease top. Cover lightly. Let rise in warm place until double in volume (about 1 hour).

3. Punch down dough. Divide in half. Cover and let rest 10 minutes. Shape each half into round, slightly flattened loaf. Place loaves in opposite corners of baking sheet coated with cooking spray. Cover and let rise in warm place until almost double (about 45 minutes).

4. Bake at 375°F about 20 minutes. Cover with foil to prevent overbrowning and continue baking about 20 minutes longer. Remove from baking sheet. Place on wire rack. Brush with melted margarine .