Anadama Bread
A traditional Anadama Bread recipe made with cornmeal, molasses, bread flour and wheat flour.
Servings 16 servings
Cost 5
Ingredients
- 1 cup stone ground cornmeal (150 grams)
- 1 ¼ cups boiling water (280 grams)
- 4 teaspoons active dry yeast
- ¼ cup warm water for proofing yeast
- ½ cup molasses (80 grams)
- ½ cup powdered milk (110 grams)
- 1 cup whole wheat flour (130 grams)
- 1 ½ cup bread flour, divided use (140 grams plus 70 grams)
- 1 ½ teaspoons salt
- 3 tablespoon very soft unsalted butter (42 grams)
Instructions
- Put the cornmeal in the bowl of a stand mixer and pour 1 ¼ cups boiling water over it. Let stand for 15 minutes or until it is lukewarm.
- Proof the yeast in ¼ cup of warm water. When it is foamy, add to the cornmeal along with the molasses, milk powder, whole wheat flour, just 1 cup of the bread flour, salt and butter. Mix well with a scraper.
- Place mixing bowl on the mixer stand and knead with the dough hook for about 3 minutes. At this point the dough should still be pretty sticky and cling to the side of the bowl. If for some reason it's stiff and already clinging to the hook, you can stop here. Otherwise, go ahead and add another ¼ cup of flour, return to the stand knead for another 2-3 minutes. Check dough again. It should still be pretty stiff, but still sticking to the sides of the bowl
- Scrape the dough off the sides of the bowl towards the center and add the last ¼ cup of flour. Return to mixer stand and knead for about 3-5 minutes. At this point, the dough should be clinging to the hook and very elastic, but a wee bit sticky. Scrape it all to the middle of the ball to form a ball. If you can't form a ball, then you'll need to add more flour.
- Spritz the dough with a little oil or cooking spray. Cover the bowl and let the dough rise for 1 hour or until it has doubled in bulk. If you prefer, you can transfer the dough to a greased bowl, but I just left it in the work bowl.
- Meanwhile, grease am 8 ½ by 4 ½ inch loaf pan.
- Once the dough has risen, punch it down and press it into a rectangle. Roll it up, sealing the sides, and bounce it around to remove air bubbles. Set the dough the prepared pans and cover with greased plastic wrap.
- Allow the dough to rise again -- this time for only about 45 minutes.
- Preheat the oven to 375 F.
- Bake for about 50-55 minutes at 375F. Let cool for 10 minutes, then remove from the loaf pan and let cool completely.