Colonial Bread Abm

This bread machine recipe brings back a colonial American classic: a hearty loaf sweetened with dark molasses and given texture from cornmeal that’s been pre-cooked in boiling water before going into the machine.

Scalding the cornmeal first is the key step. It softens the gritty bits and turns them into a smooth paste that integrates into the dough, giving the finished bread a tender crumb with just a hint of corn flavor rather than a sandy, grainy texture.

The molasses adds a deep, almost smoky sweetness and a golden-brown crust that smells incredible while it bakes. Butter rounds everything out with richness.

Pro Tips

• Let the scalded cornmeal cool for a full 30 minutes before adding it to the bread machine. Hot liquid kills the yeast and your bread won’t rise.
• Use bread flour, not all-purpose. The higher protein content gives the loaf better structure and a chewier crumb.
• Add the cooled cornmeal mixture last, on top of the other ingredients, so the yeast doesn’t sit in the wet mixture too long before the cycle starts.
• This bread is best sliced thick and toasted with butter. The cornmeal-molasses combination really shines when warmed up.

Variations

• Add a tablespoon of caraway seeds for a more rustic, rye-bread-adjacent flavor.
• Swap molasses for maple syrup for a lighter, more delicate sweetness.
• Mix in a handful of sunflower seeds or flax for extra nutrition and crunch.