Anadama Bread

Ready in 45 minutes
5 avg, 2 review(s) 100% would make again

Top-ranked recipe named "Anadama Bread"

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"The recipe demands your attention because it requires several more steps than traditional versions that tend to be of the direct bake variety. The first two steps draw out the flavor from the corn as well as soften it to improve its digestibility."

- deeder5

Ingredients

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For the Soaker:
1 cup cornmeal; preferably coarse grind (also known as polenta)
1 cup water; at room temperature
For the Regular Sponge:
2 cups unbleached bread flour
2 teaspoons instant yeast
1 cup Lukewarm water
For the Final Dough:
2.5 cups unbleached bread flour
1.5 tsp salt
6 tablespoons molasses; (lighter is better)
2 tablespoons shortening or unsalted butter; at room temperature

Original recipe makes 2

loaves  

Preparation

First create a cornmeal soaker and leave it overnight, and then you mix that into a sponge, leaving it for another hour. Next you mix the dough and allow it to rise for about 90 minutes, followed by shaping and proofing for 90 more minutes. Finally, the cooking time is around 40-50 minutes in a 350 oven. So, in all (if we don't include the soak overnight), it takes about 5? hours from start to finish.

Notes

The recipe demands your attention because it requires several more steps than traditional versions that tend to be of the direct bake variety. The first two steps draw out the flavor from the corn as well as soften it to improve its digestibility.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 2487 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The recipe demands your attention because it requires several more steps than traditional versions that tend to be of the direct bake variety. The first two steps draw out the flavor from the corn as well as soften it to improve its digestibility.
deeder5 4 years ago
The recipe demands your attention because it requires several more steps than traditional versions that tend to be of the direct bake variety. The first two steps draw out the flavor from the corn as well as soften it to improve its digestibility. [I posted this recipe.]
deeder5 4 years ago
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