I don’t know about where you are, but our weather has been crazy this March. I mean seriously crazy. I think our winter started in late February instead of December. The last two weeks we’ve gotten several snow storms, sleet and mud. What an ick month. The iris in my gardens around the house are already popping up, but there is snow all around them. Poor things, I hope they make it through all this cold weather! The birds have been fooled as well. They’ve already begun to sing their spring songs, and the robins started showing up in February. I feel bad for them clinging to a branch in the middle of a swirling snow storm. Not a lot of bugs for them to eat right now! Since the cold weather is hanging on, despite all the mud everywhere, I am still holding on to comfort foods. Bread and carbs are my go-to’s still. I have an occasional craving for a warm weather dish, but then I look out the window and I immediately change my mind. Hence the several bread recipes coming your way in the near future.
Per request, I am finally getting around to posting a recipe for anadama bread. I can’t believe that I didn’t do it sooner! I’ve been making the bread all winter and love it. It is a really simple bread to make, but it is so good. It’s the perfect vessel for any type of sandwich. Stay tuned because I made an epic grilled cheese yesterday with this bread.
This recipe is a classic. It stars cornmeal and molasses. This bread is the perfect consistency to slather any of your favorite condiments on. It isn’t crumbly, which is important to me for a sandwich bread. If you are new to bread baking, this is a great sandwich loaf to start with. All the ingredients come together easily and there is minimal kneading involved. And, the bread freezes beautifully!
Recipe from The Best of America’s Test Kitchen 2015
This anadama bread is fantastic as a sandwich bread or eaten as toast with a good slather of butter. Slightly sweet, with lots of flavor. A great way to mix up your typical sandwich bread.
- 2 cups warm water
- 1/2 cup molasses
- 2 Tablespoons unsalted butter, melted
- 1 cup yellow cornmeal, plus more for dusting pans
- 5 1/2 cups all-purpose flour
- 1 Tablespoon rapid-rise yeast
- 2 1/2 teaspoons salt
- In a 4-cup liquid measuring cup, whisk together the warm water, molasses and melted butter.
- In the bowl of a stand mixer fitted with the dough hook, briefly mix the cornmeal, flour, yeast, and salt together. With the mixer on low speed, slowly pour in the water mixture. Knead on medium-low speed until the dough is smooth, about 6-8 minutes. If the dough is still sticky, add 1 tablespoon of flour at a time until it becomes smooth and elastic.
- Have ready a large greased bowl. Turn the dough out onto a lightly floured surface and knead for one minute by hand. Form into a ball and place in the greased bowl, turning once to coat with oil. Cover with plastic wrap and let rise in a warm spot until doubled in bulk, about 1- 1 1/2 hours.
- Grease two 8 1/2 x 4 1/2-inch loaf pans and dust with cornmeal, knocking out excess.
- After the dough has risen, turn out on to a lightly floured surface. Gently press down to deflate. Divide in half and press one half into a rough 17x8-inch rectangle. Starting at a short side, tightly roll into a cylinder, pinching the seam closed and tucking the ends under. Place in the prepared loaf pan, seam side down, gently pressing down into the corners of the pan. Repeat with the other half. Cover pans with greased plastic wrap and let rise for another hour or so, or until nearly doubled in size.
- Meanwhile, preheat the oven to 425ºF. Once the bread has fully risen, remove plastic wrap, place in the oven and immediately reduce the temperature to 375ºF. Bake until golden brown and the internal temperature reaches 200ºF, 35-45 minutes, rotating pans halfway through cooking. Let cool in pans on a wire rack for 5 minutes. Then, turn loaves out onto a cooling rack. Let cool completely before slicing.