Comments on: Whole Grain Anadama Bread

By: bestbuy

bestbuy — Mon, 06 Sep 2010 11:20:09 +0000

Jude this looks like really wonderful bread. Not sure what it says about me but I really love cornmeal and molasses! Excellent loaf and photos.

By: WHole Wheat-Honey Anadama Bread | The Blog That Ate Manhattan

WHole Wheat-Honey Anadama Bread | The Blog That Ate Manhattan — Mon, 30 Aug 2010 01:58:23 +0000

[...] Jude makes Peter Reinhart’s recipe – great photos of the method [...]

By: sally burt

sally burt — Sun, 14 Dec 2008 13:51:17 +0000

Great – I love this cookbook – but you missed an important note and that is the interior, center temp of the bread when it is finished – I use the temp method and it never fails to tell me when to remove the bread from the oven. Bread should be at least 190 degrees at its center – don’t cut for one hour as that final hour is important in the cooking process.

By: Anna at Mediocre Chocolate

Anna at Mediocre Chocolate — Sat, 15 Nov 2008 06:17:28 +0000

I have this book, and have been working my way through the recipes. This one is on my to-try list. I just loved his transistional whole wheat sandwich loaf, and I think the technique is so convenient. I look forward to comparing notes with you!

By: YeastSpotting June 13 2008 | Wild Yeast

YeastSpotting June 13 2008 | Wild Yeast — Fri, 13 Jun 2008 07:01:30 +0000

[...] Whole Grain Anadama Bread ~ Apple Pie, Patis, & Paté [...]

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Sun, 08 Jun 2008 15:44:10 +0000

Jude this looks like really wonderful bread. Not sure what it says about me but I really love cornmeal and molasses! Excellent loaf and photos.

By: Ralph

Ralph — Sat, 07 Jun 2008 05:09:39 +0000

This whole grain bread looks good. I like recipes from Peter Reinhart, even had a cooking class with him, though I don’t know his new book. I will try out this recipe for sure. Thanks!

Ciao.Ralph.