oh molasses and cornmeal!

February 21, 2009 at 11:02 pm (Uncategorized)

One of my favorite breads growing up and to this day is Anadama bread.  Cornmeal and molasses are what define this age-old bread and lends a subtle sweet, nutty flavor to this loaf.  To those who have never tried it, it is time, for those who have and love it, this is a fabulous recipe and easy to follow.  With the extended winter here in Maine, there is no better time to bake bread and warm your kitchen.  Enjoy!

Anadama bread

 

6 oz (1cup)                        cornmeal

10 oz (about 2 cups)      BF

.22 oz (2t)                         instant yeast

16 oz   (2cups)                   lukewarm water

10.25 oz (about 2 cups)  BF                  

.38 oz (2t)                        salt

4 oz                                    molasses

1 oz  (1/2 Tbsp)              butter – room temp

 

 

·      Mix first four ingredients, cover, ferment 1 hour

·      Add remaining ingredients, mix

·      Ferment 90 min

·      Divide 2 pieces 24oz or 3 – 16 oz  (to hold dough’s over, place in fridge before proofing, they will hold fuor up to 2 days.  Remove from fridge about 4 hours before baking or until ready)

·      Preheat 350, spray loaves, dust with cornmeal

·      Place loaves on sheet pan bake 20 min, rotate, bake 10-20 min. more.

·      Breads should register 185