Anadama Bread

2010-01-03

Anadama Bread
 
Recipe from The Bread Baker's Apprentice by Peter Reinhart
Notes: I read recently that a signature Reinhart recipe technique is soaking grains, and sure enough, this cornmeal-based bread requires an overnight soak of the coarse cornmeal. I've made it before many years ago, and remember that it makes excellent toast. The large quantity of molasses gives this bread a distinctive taste and colour. Tackiness is a quality of the kneaded bread dough, but it will eventually become easier to handle. I ended up with three loaves: one 8×4", and two 8½×4½" ones. A nice everyday bread, with a tasty cornmeal crunch.