|Springtime snow day|
|Anadama bread, sliced thick and served with spicy pickles and cheese|
What does all that have to do with Anadama bread? I can't think of one thing. I can tell you that Anadama bread is hearty with a rich flavor that hints at the molasses inside. That molasses also gives the bread it's beautiful color. Anadama bread does take its time rising so you want to make this when you have the patience to just let it do it's thing. Serve it sliced thick with a wedge of good cheese, an assortment of pickles, and if you are my husband Peter always add a tall cold one to wash it all down. Perfect on a snowy spring day.
This has been submitted to YeastSpotting.
A hearty bread that is not kneaded. The dough can be a little sticky to work with but it is not overly hard to pull together.
- 1 cup warm water
- 1 Tbs sugar
- 1 Tbs yeast
- 1 cup warm milk
- 2 Tbs butter, melted and cooled
- 1/4 cup molasses
- 2 tsp salt
- 1/2 cup cornmeal
- 2 1/2 cups white bread flour
- In a large mixing bowl add the water, sugar and yeast. Let the yeast proof for 5 - 10 minutes, until it is foamy. Add all of the rest of the ingredients to the yeast and combine by hand or with a stand mixer and dough hook. Shape your dough into a round and place into a well oiled large bowl. Cover with cling wrap and let the dough rise until doubled in size, 2+ hours.
- Remove the risen dough and flatten. Shape into a rectangle that is as wide as your loaf pan. Fold into thirds and then push down into the bottom of your well greased loaf pan and cover. Let the dough rise until it just reaches the top of the pan, about another hour.
- Pre-heat your oven to 350 (F). Bake your bread for 40 minutes until golden brown. Remove the bread from the loaf pan and cool on a wire rack.
DetailsPrep time: Cook time: Total time: Yield: 1 loaf
This has been shared with Real Food Wednesdays.