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Andama Bread

This loaf of bread is the perfect everyday bread

Prep Time 20 minutes
Cook Time 40 minutes
Rising Time 3 hours
Total Time 1 hour


  • 2 3/4 cups bread flour
  • 1/2 cup cornmeal
  • 1 1/2 teaspoons yeast
  • 1 1/4 teaspoon salt
  • 1 cup water, room temperature
  • 1/4 cup molasses
  • 3 Tablespoons unsalted butter, melted


  1. Whisk dry ingredients together in bowl of stand mixer. Whisk wet ingredients together in a separate bowl or large measuring cup until molasses has dissolved.

  2. Using dough hook on low speed, slowly add water mixture to flour mixture. Mix until it forms a cohesive dough and no dry flour remains, scraping down sides if needed. Increase speed to medium-low and knead until dough is smooth, elastic, and clears sides of bowl, about 8 minutes. 

  3. On a floured surface, knead  the dough by hand for about 30 seconds and form a smooth, round ball. Transfer dough to a lightly greased bowl and cover tightly with plastic wrap. Let rise until doubled in size, 1.5 to 2 hours. 

  4. Grease a loaf pan and dust with cornmeal. Press down on the dough to deflate. Form the dough into an 8X6" rectangle. Roll dough away from you into a firm cylinder, tucking it under itself. Pinch the seam close and place load seam side down in the pan. 

  5. Cover loosely with greased plastic and let rise about 30 minutes to an hour or until its about 1" above lip of pan.

  6. Preheat oven to 350 degrees. Mist loaf with water and bake until deep golden brown, 40 to 45 minutes. 

  7. Let loaf cool in pan for 15 minutes. Remove loaf from pan and let cool completely on wire rack.

Recipe Notes

Adapted from America's Test Kitchen Bread Illustrated.