Bread Day - Anadama Bread

Today wasn't a scheduled bread day, but it turned into one anyway. At my house on Thursdays we have communal dinners. We have groups that take turns cooking and cleaning. This quarter, because most of the people here go to the University of Washington, we're "traveling around the U.S." in foods. Last quarter we went around the world and got to try a bunch of different styles of cooking. AWESOME! Today we visited the New England region. I know what you're thinking, because everyone elses responses went a little like this, "*GASP* Are we having New England Clam Chowder!?!?!" No, we did not have New England Clam Chowder. Our budget doesn't cover seafood often. So we had American Goulash, Succotash, and Roasted Potatoes. Where this ties in to this blog is the bread I made for it. I made Anadama Bread. LOVE! Again, thank you allrecipes.com.

ANADAMA BREAD
Origins: This is a true bread of the United States. There is a little discrepancy on the true origins of it, but the one I like the best is this - way back when in Rockport, Massachusetts a woman left her husband in a flurry and the man was livid furius, not only for leaving him, but she had the nerve to only leave behind a pot of cormeal mush and some molasses for dinner. He threw together those two along with some yeast and flour all the while exclaiming, "Anna, Damn 'er!", which was later changed to Anadama, to be a little less offensive.
Characteristics: Depends on your molasses. Peter Reinhart mentions in his book, The Bread Baker's Apprentice, that the molasses drives the flavor because of how strong it is. People testing his recipe preferred Brer Rabbit Golden Molasses because of its lightness. "Molasses is high in iron and other minerals, but some brands are harsher and darker." He advises to get lighter, more refined brands, unless a more intense flavor is preferred. I do prefer the darker, more rich taste.
Difficulty: Easy
Time: 2 1/2 hours Total; 20 minutes Prep; 100 minutes Rising; 30 minutes Cooking
1/2 cup water
1/4 cup cornmeal
2 tbsp butter
1/2 cup molasses
2 1/4 tsp active dry yeast
1/2 cup warm water (110 F)
3 cups all-purpose flour (I used bread flour)
1 tsp salt

Bring water and cornmeal to a boil in a small saucepan. Stir occasionally and cook until it thickens, about 5 minutes. Remove from heat and add the butter and molasses then let cool to lukewarm.

In a large mixing bowl, dissolve the yeast in the warm water and let sit for about 10 minutes. Combine the two mixtures then add 2 cups of the flour and salt. Add the remaining flour 1/2 cup at a time, mixing thoroughly each addition. Knead on a floured surface until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat. Cover the bowl with plastic wrap or a damp towel and let sit for an hour.

Punch down the dough and form into a loaf. Either place in a bread pan or place on a cookie sheet with a little corn meal. Let rise for 40 minutes.




Bake at 375 F (190 C) for 30 minutes or until the top is a darker brown and when tapped, the bottom sounds hollow.

RESULT
AMAZING! I got so many compliments on this bread. One friend said it was the best bread I've made yet, whether this is true or not is debatable, but man-o-man, it was tasty.

With bread,
~Chad