Tuesday, May 19, 2009
"A fisherman, angry with his wife, Anna, for serving him nothing but cornmeal and molasses, one day adds flour and yeast to his porridge and eats the resultant bread, while cursing, 'Anna, damn her.'" There are many popular myths about the origins of the name of this New England bread but whatever the story, it is Dan's favorite bread! It is a great sandwich bread and is particularly good toasted (with lots of butter).
This is the first bread in the Bread Baker's Apprentice (BBA) Challenge*. The day before making the bread, you make a soaker, a mixture of cornmeal and water. This breaks the sugars free... and the flavor is improved.
The next day, you add the soaker to some of the flour, yeast and water. Cover it and and let it ferment for one hour or until it bubbles.
Proof for 60-90 minutes or until the loaves crest fully above the tops of the pans. Preheat the oven, mist the tops with a spray of water and dust with cornmeal.
Bake until the loaves are golden brown and register at least 185 to 190 degrees in the center. they should make a hollow sound when thumped on the bottom.
When the family arrived home tonight, the smell of the Anadama bread drew them into the kitchen...the butter was uncovered...and one bread is already gone!
Onto the Greek celebration breads!
Until we bake again...
*In support of the BBA book, we will not be posting the recipes.
Posted by Penny at 11:16 PM