Anadama Bread
There are several bread-centric blog events and groups that I try to keep up with:
- Bread Baking Day (monthly), which I even hosted once
- Bread Baking Babes (monthly)
- Bake Your Own Bread (biweekly)
- Yeastspotting (weekly)
The newest addition to my list is the Bread Baker’s Apprentice Challenge (weekly), where participants bake through Peter Reinhart’s unofficial bible for the beginning bread nerd.
Yep, I’m officially in over my head. I do have a bit of a headstart, though.
Since we’ll bake from front to back and the recipes are alphabetical, we begin with A. A is for Anadama Bread, a New England specialty baked with cornmeal and molasses.
I used dark molasses so the crumb turned out almost as deeply browned as this 100% whole grain anadama bread I posted ages ago. Notice how much more trigger happy with the camera I was back then. There’s even an embedded YouTube video about how to shape a sandwich loaf.
recipe adapted from Peter Reinhart’s The Bread Baker’s Apprentice
The Bread Baker’s Apprentice Challenge
Bake Your Own Bread
Anadama Bread Recipe
makes 2 pan loaves (8 1/2- x 4 1/2-inch )
For the Cornmeal Soaker:
| Ingredients | Volume | Ounces | Grams |
|---|---|---|---|
| cornmeal, preferably coarse grind | 1 cup | 6 | 170 |
| water, at room temperature | 1 cup | 8 | 227 |
Cornmeal Soaker Directions:
- Mix together the cornmeal and water. Cover and let stand at room temperature for about 8 hours.
For the Sponge:
| Ingredients | Volume | Ounces | Grams |
|---|---|---|---|
| all of the cornmeal soaker | |||
| water, lukewarm (90ºF to 100ºF) | 1 cup | 8 | 227 |
| unbleached bread flour | 2 cups | 9 | 255 |
| instant yeast | 2 teaspoons | 0.22 | 6 |
Sponge Directions:
- Mix together the cornmeal soaker, water, bread flour, and yeast until the dough is thoroughly hydrated.
- Cover and let stand at room temperature for about 1 hour. The sponge should rise considerably and be slightly jiggly.
For the Final Anadama Bread Dough:
| Ingredients | Volume | Ounces | Grams |
|---|---|---|---|
| all of the sponge | |||
| unbleached bread flour | 2 1/2 cups | 11.25 | 319 |
| salt | 2 teaspoons | 0.38 | 11 |
| molasses | 6 tablespoons | 4 | 113 |
| unsalted butter, at room temperature | 2 tablespoons | 1 | 28 |
| cornmeal for dusting (optional) |
Anadama Bread Directions:
Mix. In a large bowl, mix together the soaker, bread flour, salt, molasses, and butter until a shaggy ball of dough is formed.
Knead for 10 minutes, or until the dough is smooth and no longer sticky.
Bulk Ferment #1. 45 minutes at room temperature
Bulk Ferment #2. 45 minutes at room temperature
Prepare 2 lightly greased 8 1/2- x 4 1/2-inch loaf pans.
Divide. 2 pieces
Shape. tight sandwich loaves
Final Proof. 60 to 90 minutes at room temperature, or until almost double its original size.
Preheat Oven. 350ºF / 175ºC
How to cut down on plastic wrap usage: use a bus tub with a tight lid for proofing.
Dust the tops with additional cornmeal right before baking if you feel like it.
Bake for 20 minutes at 350ºF / 175ºC. Rotate the pans and bake for another 20 to 30 minutes, until the crust is golden brown on all sides. The loaves will register 185ºF to 190ºF in the center when done.
Cooling on a rack.
Anadama bread crumb.
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May 14th, 2009 at 7:38 pm
No worries, I’m in over my head too, with TWD, DB, BBB, and now BBA. My life, it’s full of acronyms!! Beautiful looking loaf though; I loved the flavor of it.
May 14th, 2009 at 8:10 pm
Gorgeous gorgeous bread as always Jude!
May 14th, 2009 at 8:27 pm
Lovely!! I may have to try that
May 14th, 2009 at 9:59 pm
Hey, I quite enjoyed the trigger-happiness… And you’re not so different with this post, you know
I love the idea of a molasses-y bread. I’m kind of hooked on the raw sugar cane flavor right now 
May 14th, 2009 at 11:05 pm
What beautiful loaves! That inside is perfect and so smooth looking!
Cheers,
Rosa
May 15th, 2009 at 2:36 am
WOW, you are MORE than over your head but I sure did enjoy reading about it.
I’ll be baking along with you.
Wonderful looking bread,
Susie
May 15th, 2009 at 2:39 am
Love the bread,never tried but had heard a lot about it.Never heard about baking babes thout if there was a ‘baking brats’ I would love to be a part of it.Perfect professional look the loaf has.All your loaves are like that only.
May 15th, 2009 at 6:18 am
Look at that crumb! You must have been so proud! I would have been showing everyone and anyone if I made that
May 15th, 2009 at 6:43 am
OMG, Those are a lot of baking events. I would need to spend 4 hours at the gym everyday to burn all those carbs out of my body LOL. Lovely bread, I love the color.
May 15th, 2009 at 7:14 am
Great job, and thanks for posting the links to the videos – very helpful. I think we’re a bunch of bread baking addicts!
May 15th, 2009 at 7:44 am
that is so dark and delightful. if this one’s any indication, those of us viewing the bread bakers from the sidelines will have lots of goodness to see in the future.
May 15th, 2009 at 8:09 am
I love this bread! It’s been way too long since I made it though, I think I’ll bake some up this weekend. Your crumb looks perfect.
May 15th, 2009 at 8:44 am
The amount of time it takes to make this, according to the instructions, requires the kind of patience I usually do not have. But I find the pictures of the perfect end results such a great motivator. Once I’m reunited with my oven, I will definitely give this a try. People have been raving about this Anadama bread for so long and I feel left out.
May 15th, 2009 at 10:09 am
I am seeing these around! The texture looks awesome.
May 15th, 2009 at 12:31 pm
Are you really going to do every SINGLE recipe??? Like Julia and Julia? Wow.
I cover my breads with shower caps when they are proofing to cut down on the plastic usage.
The bread looks yummy.
May 15th, 2009 at 12:54 pm
Jude, the bread looks so good. I can’t wait to start baking with the rest of the group. I only hope equipment and lack of ingredient doesn’t pose too much of a problem!
May 15th, 2009 at 1:14 pm
Over our heads but somehow still afloat.
Gorgeous shapes and crumb. We really enjoyed this one!
May 15th, 2009 at 1:16 pm
I’m such a wimp. I have yet to ever bake bread. It’s that fear of yeast that keeps me from it. I think I need to buy Rhineharts book and just give one a try.
May 15th, 2009 at 2:08 pm
I do not need to join another baking challenge. I do not need to join another baking challenge. I do not need to join another baking challenge. Wow, this is not working.
Your loaves look so delicious!!
May 15th, 2009 at 2:21 pm
No wonder you don’t have time for Daring Cooks
I think I’ve actually made this bread before…all your other creations are over my head
May 15th, 2009 at 2:23 pm
I envy you for making such lovely breads. I want to make this. It sounds delicious.
May 15th, 2009 at 2:53 pm
What stunning loaves with very good texture, airy and dense at the same time…how delicious!
Cheers!
Gera
May 15th, 2009 at 3:08 pm
I could never keep up with so much bread baking! I did just get that book though, so I hope to be baking something from it soon. Your bread looks fantastic, as always!
May 15th, 2009 at 3:48 pm
Jude, you just love bread! I wish I lived next door to you, I bet it always smells like a bakery. Yum.
May 15th, 2009 at 5:40 pm
Those are 2 gorgeous loaves of bread and you are going to be so busy. My feeling wouldn’t be hurt if you wanted to send me a loaf or even some slices!
May 15th, 2009 at 5:45 pm
I knew yours would be perfect, Jude. You are amazing.
May 15th, 2009 at 7:10 pm
those are two perfect looking loaves!!!
Siri
May 15th, 2009 at 7:52 pm
I’ve been looking at this recipe on BBA for the longest time now and maybe it’s time for me to give it a go. I love how your crumb turned out. Looks awesome!
May 16th, 2009 at 2:59 am
wow that’s a lot of bread action going on there.
May 16th, 2009 at 7:36 am
WOW – that bread is beautiful. Amazing photos, as usual!!
May 16th, 2009 at 9:50 am
Your breads always look perfect and delicious.:)
May 16th, 2009 at 4:55 pm
Looks like you’re going to be busy!
I’ve always been intrigued by anadama, but have never given it ago. I think I’ll have to try your hazlenut/fig/fennel/rosemary bread first, though.
-Siri
May 16th, 2009 at 5:04 pm
Ooh. I love your Anadama pictures. Now, onwards to Artos!
May 16th, 2009 at 6:23 pm
Beautiful! With all those blog events, what do you do with all that bread? Have you thought about a 12 step program for bread baking?
Love your blog. This is fun making bread with everyone. I’ll check on your Artos next week.
Tammy
May 17th, 2009 at 9:04 am
These breads, as always, are perfect.
I’m sure you get this a lot and my question is quite serious: have you baked or are you baking ‘professionally’, as in owning your own bakery? I’d love to be your neighbor in case you needed to hand off any of your oven goodies so that you can get started on the next one!
May 17th, 2009 at 11:10 am
I’ve never heard of this bread before but it sounds wonderful – just my kind of thing
May 17th, 2009 at 12:46 pm
Ooo…another weekly posts serie from you that I have to carefully watch, exiting…
May 17th, 2009 at 10:38 pm
Gorgeous breads J… seriously, when shall I anticipate your bakery opening up?!
May 17th, 2009 at 11:14 pm
Jude, these loaves are beautiful. We loved the bread also (and I’m with you on the drowning-in-baking part!) Did you really make this in two 8.5×4.5? It made more than that for me… Will be watching you speed ahead, as I’m taking this challenge a bit slower!
May 18th, 2009 at 10:19 am
This looks great! I have my own cornmeal soaker prepping now – why does it need to sit for 8 full hours?
I’m excited about the BBA challenge – but nervous that some of these breads are going to be tricky. I’ve even found the message board to be a little overwhelming!
May 18th, 2009 at 5:19 pm
It has a perfect crumb.
May 18th, 2009 at 6:28 pm
I just finished my anadama bread today. It didn’t turn out as dark as yours but I bet yours tastes amazing!
May 19th, 2009 at 8:33 am
I have my soaker on the counter right now. So glad you are doing the challenges too. Of course you have already done a ton of them. I was just looking at the Greek Celebration Bread and whew! There is a lot of prep. Its like a one week bread!
May 19th, 2009 at 11:07 am
Mmmm, looks delicious! I loved this bread, too.
May 21st, 2009 at 9:10 pm
Mama JJ, Yup that’s the plan. That’s a lot of dough.
Great idea with using shower caps. Reusable, washable, and much easier to hide when not in use.
Mrs L, do it. Just do it. Good luck with the giveaway.
Katherine, I’ll fedex a few loaves your way
Tammy, where does the bread go? My grill press has been working overtime, for starters.
Tangled, Joelen, I’m just a guy with an accurate scale.
Nancy, I used 2 of the pyrex loaf pans and it fit perfectly. Perhaps I underproofed a bit?
Maris, Reinhart says that soaking for that long breaks down the complex carbs in the cornmeal and makes it taste better. If it were up to me, 30 minutes would do fine, just long enough to soften.
May 26th, 2009 at 7:55 pm
i wish i could take amazing food photos like yours!
May 31st, 2009 at 6:10 pm
I’ll try this recipe next week =)
February 18th, 2010 at 5:01 pm
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May 20th, 2010 at 5:37 pm
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October 25th, 2010 at 12:43 pm
Wonderful, neat work! Happy I came by your page first to have read this!
November 22nd, 2011 at 2:22 pm
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