Monday, May 25, 2009

BYOB Anadama Bread


Here is one of those posts that totally slipped my mind until I saw this bread popping up on other food blogs. I baked this bread back in March but, due to a hectic work schedule, forgot all about posting it. So..... I bring you Anadama Bread!

This recipe is from my all time favorite "go to" cook book - The New Farm Cookbook. After reading the recipe from the current posts about Anadama bread from the Bread Bakers Apprentice I think this version is much, much simpler;

Anadama Bread

Makes 2 loaves

Whisk together:
2 cups boiling water
1/2 cup yellow cornmeal

Stir in:
1/2 cup molasses or sorghum
2 tablespoons oil

Cool mixture to lukewarm. Combine:
1/2 cup lukewarm water
2 tablespoons baking yeast
1 tablespoon honey or sugar

Let this foam as the cornmeal cools. Then add cornmeal mixture to the yeast and add 5 to 6 cups unbleached white flour to make a stiff dough. Knead for 10 minutes. Put dough 
in an oiled bowl, turning to coat, cover with a damp towel and let rise double. Punch down and let rise again for about 45 minutes. Turn out on board and knead again. Oil 2 loaf pans
cover and let rise until double. Heat oven to 375 F and bake for 15 minutes. Reduce heat to 350F and bake 40 to45 minutes. Remove from pans while hot and cool on wire rack.

This is a soft loaf bread with a mild flavor. As with most recipes in The New Farm Cookbook you must season to taste. You may want to add a little salt to this recipe.


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