How To make Anadama Bread
1/2 c Corn meal
3 tb Shortening
1/4 c Molasses
2 ts Salt
3/4 c Boiling water
1 Pkg, active dry yeast OR 1
-cake compressed 1/4 c Warm water
1 Egg beaten
3 c Sifted all-purpose flour
Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously. Stir in remaining flour and mix thoroughly till dough forms a soft ball. Use your hand if it seems easier. Transfer to a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top with a little corn meal and salt. Bake in preheated 350 F. oven for 50 to 55 minutes. Cool before slicing.
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Anadama Bread - Molasses Bread - Using Ankarsrum
Anadama Bread, or Molasses Bread is a traditional bread from New England. It is a yeasted bread that has some molasses and cornmeal in. With a richly mellow flavour and a dense texture it is great with soups and stews. It is also great toasted but I love to eat it with some cheese.
Chapters/Time Codes:
0:00 Introduction.
0:46 Ingredients
2:10 Make the dough
7:03 Knead the dough
8:30 Proof the dough
9:09 Shape the loaf
10:22 Leave to rise in pan
10:36 Preheat the oven
11:03 Bake the bread
12:00 Taste Test
Recipe:
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Based on this recipe:
#geoffsbakingblog #moregeoffvideos #geoffbread
Don't make this ONE STUPID MISTAKE when Baking Bread
I feel really stupid now - this one unobvious and stupid mistake could likely make You miss on massive oven spring when baking bread.
Recipe for the dough:
- 350g bread flour (14% protein)
- 50g whole wheat flour (14% protein)
- 320g water = 80% baker's math
- 80g sourdough starter = 20% baker's math
- 8g salt = 2% baker's math
Instructions for the overnight sourdough (video upcoming soon):
- Mix all
- Add a lot of dough strength
- Wait until sample doubled
- Shape
- Proof 1 hour at room temperature
- Proof 8-24 hours in the fridge at 4°C
- Bake in preheated oven at 230°C for 25 minutes
- Bake another 15-20 minutes without the lid
--- links ---
Flour I am using:
Blog article on different flours in Germany:
Drax Mühle Manitoba flour 14% protein:
For ze Germans - T550 at Rewe 11-12% protein:
Mulino Padano 15% protein:
Strong whole wheat flour:
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Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height):
Cooling rack:
Digital kitchen scale:
Dough scraper:
Dutch oven for batards (Challenger Bread Pan):
Dutch oven round (Lodge):
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off:
Infrared thermometer:
Loaf pan (30cm length x 12cm width x 9cm height):
Loaf pan with lid (34cm length, 13cm width, 12cm height):
No stick spray (vegetable based):
Ooni pizza oven:
Oven gloves:
pH meter to check acidity (advanced):
pH meter to check acidity (basic):
The best bread knife (made in Germany):
Weck starter jars:
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli:
Debaked ep. 2 - Journey to a flour mill:
Discard starter bread:
Fermentation time table:
Make a sourdough starter:
Make your starter more active:
Recommend sourdough bread recipe:
0:00 Intro
1:05 The recipe
2:05 No ovenspring
2:52 Finding the mistake
4:18 The best baking temperature
4:31 Amazing oven spring
4:52 Testing different temperatures
8:00 The best temperature for oven spring
8:40 Comparing the results
9:57 3 tips on baking temperature
10:50 Further research ideas
11:23 Closing remarks and taste test
#sourdough #sourdoughtips
Anadama bread
We are making Anadama bread from The Bread Makers Apprentice book
Anadama (cornmeal and molasses) Bread Fast2eat
Brown and crusty with a chewy, springy texture, this old-fashioned bread has an intense, dark sweetness taste from a healthy dose of molasses. The New England tradition of making this bread using molasses, cornmeal, wheat flour, and sometimes rye flour brings pleasure to anyone lucky enough to have ever eaten it.
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Para versão em Português (Pão Anadama (de fubá e melado) Fast2eat):
Para mais detalhes em Português acesse:
Anadama Bread. The Real Boston Brown Bread.
My professor brought up the subject of Boston brown bread the other day, and the history behind it, using a video that highlighted the Boston molasses flood of 1919. However, Boston brown bread was a popular staple dating back to the 1830's and went by many different names. Here is the most famous and wildly loved version by New Englanders.
A popular folkloric account regarding the origin of the word Anadama tells the story of a fisherman becoming tired of meals of corn meal and molasses mush. Upset with his wife, Anna, for serving him nothing else, one day adds flour and yeast to his porridge, baking the resultant bread, while cursing, Anna, damn her!
It is commonly believed to have existed before 1850 in areas of Maine and Massachusetts in coastal New England. The recipe may have been adapted from that of early American Boston brown bread.
This, indeed, is the Boston Brown Bread of New England.