Cornmeal and molasses give this bread a deep, rich flavor.  You can taste the absence of refined sugar.  That flavor is intensified with the addition of whole wheat flour.  It tastes just as great with butter and fresh jam as it does with a savory tomato and olive bruschetta.

I will definitely make this bread again and again.  So how does this recipe compare with the recipe that I posted yesterday?

Continue reading “To Knead or Not to Knead? Anadama Bread, Part 2” »