25-Min Anadama Bread (Skillet)

Ingredients

• 1.5 cups all-purpose flour
• ¾ cup cornmeal
• 3 tbsp unsalted butter
• 2 tbsp molasses
• 2 tsp instant yeast
• 1 cup warm water

Instructions

1. 1

   Heat a 10-inch cast iron skillet over medium heat. Add butter and molasses; stir until butter melts and mixture is smooth, about 1 minute.

2. 2

   Whisk flour, cornmeal, yeast, and 1 tsp salt in a bowl. Pour warm water into the skillet and whisk to combine with butter-molasses.

3. 3

   Tip flour mixture into the skillet and stir with a wooden spoon until a shaggy dough forms, no dry flour visible.

4. 4

   Smooth the top with a wet spatula. Cover the skillet tightly with foil and set in a 425°F oven for 5 minutes to rise slightly.

5. 5

   Remove foil and bake uncovered for 12–14 minutes until the top is golden brown and a cake tester inserted in the center comes out clean.

6. 6

   Let cool in the skillet for 2 minutes, then turn out onto a cutting board. Slice and serve warm.

Tools you’ll need

• 10-inch cast iron skillet
• mixing bowl
• wooden spoon
• wet spatula
• foil
• cake tester or toothpick
• cutting board
• knife

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