No Actual Snow, Snow Day BakingPosted: January 21, 2022 Filed under: Uncategorized Leave a comment
Our friend Warren in Maine introduced us to Anadama bread. It is an old New England bread made with corn meal, molasses and flour. I have never tried to make it, but since everything was canceled today due to snow that didn’t come until after dark I decided it was a good day to try and make it. I also had some deep cleaning to do after the painting so baking bread and serious dusting go perfectly together. When you are tired of dusting you can do a little kneading.
I read a bunch of recipes about how to make this bread. They were divided between ones that wanted you to mix corn meal with hot water and letting it sit, some as long as over night, and those that said you could just mix it together with hot water and let it sit as long as it takes to cool.
I went the second route since I wasn’t looking for a two day project.
His is the recipe as I adjusted it due to what I had on hand. I have to say it was very successful and will be baking it again.
3/4 cup yellow cornmeal
1 1/4 teaspoons salt
3 tablespoons butter
1/4 cup molasses, dark
1 cup boiling water
1/4 cup dry powdered buttermilk, (or regular powdered milk)
2 cups all purpose flour
1 cup bread flour
2 1/2 teaspoons instant yeast
Put the cornmeal, salt, butter and molasses in the bowl of a stand mixer, off the mixer. Pour the boiling water over it and stir until the butter is melted. Let it cool for 15 minutes.
In a separate bowl put the flours, the dry milk and the yeast. When the corn meal bowl has cooled mix in the flour bowl’s contents. Let it sit for 20 minutes. Put the bowl in the mixer with the dough hook on. Knead the Dough for ten minutes on medium. Cover the bowl with a tea towel and let it rise in a draft free place for an hour.
Take the dough out and roll it into a log that fits in your loaf pan. Cover again and let rise two hours.
Preheat oven to 350°. Bake for 35 minutes to internal temp of 190°.
Let cool ten minutes in the pan, then turn it out onto a rack. It will slice better once it is cooled, but good like not cutting a slice to taste it before it cools.