Day 254

Anadama Bread

Mark Bittman calls this a “New England classic,” but I had never heard of it. Wish I could have remained in ignorance. It’s a heavy, dark bread with cornmeal and molasses thrown in. (I used Bittman’s recipe, but here’s another if you want to try — might be better, since it goes easier on the molasses.) When I tried it I knew for sure that molasses is dead to me. It’s now firmly etched on the list of Niki no-nos, along with olives and eggs.

 

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