Molasses and corn flour - Bread Anadama

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While certainly faster and easier to make a loaf of white bread, sometimes not. I do not mean "bread" (sic) the variety of Wonder Bread. I mean, this is a misnomer after all. But even a sandwich of white bread quality, as an element in Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread, sometimes they want to go that extra mile, take the time to create a realloaf memorable. This is the bread Anadama, a large loaf of bread with some 'very secret about their origins. If you have time, do not miss this bread.'s Ingredients and directions.

For the soaker:

- 1 cup cornmeal
- 1 cup water, room temperature

For the dough:

- / 2 cups bread flour 1 April
- 2 tablespoons teaspoon instant yeast
- 1 cup hot water
- Salt 1 1 / 2 c. Tea
- 6 tablespoons molasses
-2 tablespoons butter or margarine, at room temperature
- Flour for dusting

Today is Wednesday noon, when I write these words, but I started the process of making bread in the evening on Sunday. Anadama The bread is a thick, hearty bread that uses both cornmeal and molasses. He must be mature and fermentation to develop its full flavor and character. I started giving the corn flour with water in a glass bowl with a rare attention towas covered.

Then it was on the counter, covered with plastic film for two days.

Finally, she was ready to be bread. The sweet smell of fermentation greeted me when I have the plastic cover, so I continued to find great repealed. In the mixer bowl is gone, with the flour, molasses, oil, yeast, water and salt. After a mixture of short duration (five minutes combined), I let it rest for 10 minutes for yeast to grow. Then he added the extra flour is mixed withsweet, sticky (but not sticky) dough.

Cover and let rest for 60-90 minutes, or until doubled.

This paste has increased much softer than the gluten to develop very well, thank you. It's an incredible feeling. It 'time to shape the loaves. Gradually, Degas the dough. Cut the dough into two equal parts and shape into loaves (Batard form). Put the dough in a lightly greased loaf pan style and let rise for about 45 minutesune heure ou les pains au haut de la casserole et, peut-être, peut-être juste, PEEK légèrement sur le bord. Ordre du pain dessèchement et une croûte forms, vous pouvez facilement the pâte de pulvérisation avec de l'huile.

About 15 minutes to complete before birth, preheat oven to 350 F (180 C). Place the bread pans carefully on a baking sheet, sprinkle lightly brush the bread with water and flour on top. When he rose, and the oven is hot, it's time for magic. PlaceThe bread in a center rack for 20 minutes. Then 180 degrees to ensure even cooking. After the turn, bake for another 15 or twenty minutes. They sound hollow when tapped on the ground and a dark brown, down and sideways.

After cooking to take the bread from pan and cool completely on a rust. You have a nice hard crust that cooling sweet.

If you're like me and I can not wait to try the freshly baked bread you likePain. The bread is flexible, ranging from fermented corn meal and molasses. The crust is a bit 'hard with the corn flour that creates a nice texture. Soften a bit 'of butter on it is still warm, you will not regret!

Fresh bread Anadama

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