Sunday, August 9, 2009

Anadama Bread

I used to really love the Anadama Bread we'd have once in a while from a local bread shop when I was little, so when saw a recipe, I decided it was destined to be in my lunchbox:

For a lovely looking loaf, this bread gets a fairly disgusting start. Here is a sponge of cornmeal soaked in water overnight mixed with a bit of flour and yeast:

Once that ferments (you can see that it is a bit more bubbly in the background) more flour, molasses and some salt are added:

And the mess eventually comes together and is kneaded into a smooth dough:

After the first rise:

Once the dough is shaped and rises once more, a quick dusting of cornmeal is added before sliding the loaf into the oven:

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