Bread #1 Anadama Bread: A New England Favorite

The first bread that the collective bakers took on was Anadama Bread. What makes it different from any other loaf I’ve tried to bake is that it includes molasses and yellow cornmeal along with the usual flour, butter, salt and yeast. Overall, it was a great bread – good enough to bake twice. Here are a few pictures of the process.
Bulk proofing the dough

Bulk proofing the dough

Shaped forms go into their pans and wait about 90 minutes to double

Shaped forms go into their pans and wait about 90 minutes to doubleJust out of the oven and lookin' great!Crumb shot!

Close up - kinda

Close up - kindaSliced up for Mother's Day breakfast

 My boyfriend has requested that I make him some rolls, or barm cakes,  as he calls them for his daily lunch. Since the first time worked out so well I saw no problem using the rest of the cornmeal for a second batch. I made twelve rolls and a single loaf which I have sliced and eaten with cream cheese for breakfast. Its de-voone!

Next up: Artos, A Greek Celebration Bread!

 

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2 responses to this post.

  1. This was just really good bread.

    Reply

  2. Looks beautiful. Great photos. 🙂
    Nice baking along with you,
    Susie

    Reply

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