Friday, June 16, 2017

Anadama Bread

I bake a loaf of bread each week. I occasionally go wild and crazy with something different but I usually bake either 100% whole wheat or anadama. Anadama, like most recipes, has variants, but it combines corn meal, some other grain, plus white flour. It also uses molasses to sweeten the bread. I use King Arthur Flour's recipe but many other recipes are available.

The cornmeal is prepped by soaking it in hot water for a few minutes. Here they are along with the molasses, butter, and salt.

After the cornmeal has had a chance to soften, everything else goes in. I modified King Arthur's recipe by using rye flour instead of white whole wheat.

Here is the loaf ready to go into the oven.

Here it is hot out of the oven.

And here is the heel, ready to eat. I love cornmeal in just about anything and I love how molasses and cornmeal play together here. The rye gives a nice touch of complexity. The result is great on its own or as the basis for a superb French toast.

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