Monday, August 28, 2006

Anadama Bread

Anadama Bread2
Originally uploaded by wanderingcoyote.

I've been making a lot of bread lately. It's a cheap way of contributing to the household, it's theraputic, it's enjoyable, and I always get lots of compliments! This recipe came from my trusty Fleischmann's book, but there are lots of other recipes out there, and lots of stories about how this bread got its name. Here's a brief blurb containing some theories; another I've read has the bread originating in California during the gold rush. Whatever - this is a good, basic loaf.

Anadama Bread

3/4 to 1 cup very warm water
1 package quick yeast (2 1/4 tsp or 8g)
3 cups all purpose flour
1/3 cup yellow cornmeal
1 tsp salt
3 tbsp butter or margarine, melted
3 tbsp molasses

Follow the basic instructions contained in my bread-baking tutorial post. Lately, I have been rising my bread in a sunny spot, either in the kitchen window or on the table in the back yard. In direct sunlight, the rising process hasn't taken more than 30-40 minutes. Just grease the top of the loaf and loosely cover it in plastic wrap beforehand.

This dough was dense. I used more than 1 cup of water - probably 2 - 3 tbsp more, and it could have used even more than that. But it turned out nicely and had a great crust.

As usual, let me know how it goes, and enjoy!


mister anchovy said...

I'm thinking of baking bread on the weekend....this one looks good....the cornmeal should make it interesting.

tshsmom said...

Looks interesting. That recipe is my basic bread machine loaf. The cornmeal texture should go over well with my guys.

mister anchovy said...

I tried this one - very good!


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