20-Min Anadama Bread (Skillet Version)
A no-knead skillet loaf with molasses and cornmeal—sweet, dense, and done in 20 minutes. Slice warm and serve with butter.
- Total time
- 20 min
- Servings
- 4
- Calories
- 312
- Protein
- 6g
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Ingredients
- 2 cups all-purpose flour
- ½ cup cornmeal
- 3 tbsp molasses
- ½ tsp instant yeast
- 1 cup warm water
- 1 tbsp butter (for skillet)
Instructions
- 1
Mix flour, cornmeal, molasses, yeast, and salt in a bowl until a shaggy dough forms.
- 2
Warm water to 110°F. Add to the bowl and stir until a sticky batter forms, ~90 seconds.
- 3
Preheat oven to 450°F. Butter a 10-inch cast iron skillet and pour the batter into it.
- 4
Bake until the top is golden brown and a skewer inserted in the center comes out clean, 12–14 minutes.
- 5
Cool in the skillet for 3 minutes, then turn out onto a board and slice warm.
Tools you’ll need
- medium mixing bowl
- 10-inch cast iron skillet
- oven
- instant-read thermometer
- skewer or cake tester
- cutting board
- serrated bread knife
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