WEEK 38: Anadama

NEW ENGLAND: This yeast bread originated on the North Shore of Boston in 1850. There are lots of versions using a variety of flours (white, whole wheat and/or rye) but they all contain cornmeal and molasses, making this sturdy loaf a great alternative to just plain cornbread. Perfect for your Thanksgiving leftovers!

Step 1: Hydrate cornmeal

  • 113g cornmeal (not coarse ground, polenta, or grits)
  • 1 cup boiling water
  1. Combine cornmeal and water and let soak for an hour.

Step 2: Make dough

  • 241g all purpose flour
  • 55 g whole wheat flour
  • 55 g rye flour
  • 1 tablespoon vital wheat gluten (optional – this helps doughs made with whole wheat and/or rye rise)
  • 2 1/2 tsp yeast
  • 3 Tbsp butter, melted
  • 1/4 cup dark molasses
  • 1-1/4 tsp salt
  • 1/4 cup milk powder (optional – good for flavor, but not neccessary for texture)
  1. Add the cornmeal mixture and the rest of the ingredients to the bowl of a stand mixer.
  2. Place bowl in mixer, and knead dough on medium speed with the dough hook attachment. If it is too dry to incorporate into a dough, add a little water — one tablspoon at a time (a little goes a long way!). You want it to be relatively smooth and supple, like play dough.

StEP 3: First rise

  1. Cover and let rise until doubled, about 1 hour, but could be much less. Check often!

Step 4: Shape and second rise

  1. Turn dough out onto a LIGHTLY floured countertop, gently press out air, and flatten to a rectangle.
  2. Roll up using the “head and shoulders” method
  3. Place, seam side down, into a greased 8 1/2″ x 4 1/2″ loaf pan and cover
  4. Preheat oven to 350, and let dough rise until 1″ above the rim of the pan. Could take 1 hour, but could be much less. Check often!
This image has an empty alt attribute; its file name is folding-whole-wheat-bread-for-loaf-pan-1.gif

STEP 4: Bake!

  1. Score the top – can be just a straight line down the middle
  2. Bake for 35-45 minutes, until brown on top and 190 degrees inside.
  3. Brush top with a mixture of 1 tablespoon melted butter and 1 teaspoon molasses


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