Originally posted by lleechef
There's a bread in New England that I've not seen anywhere, anadama bread. I think it's specifically native to the Rockport, MA area. It's dark, dense and sweet due to two unusual ingredients.....molasses and cornmeal. Jane and Michael have a recipe for it in their book "Square Meals".
A few bakeries here in the Midwest used to make anadama bread. My mother would buy a couple of loaves the Monday before Thanksgiving and put it in her turkey stuffing. It was very good. I haven't seen it in ages, but I have several recipes that I like.
I can't think of any bread that is particularly native to here. Maybe
yellow corn bread. In the upper midwest I've seen different limpias and lefse. All the versions of limpia were slightly similar and slightly sweet. Sometimes flavored with orange and anise.