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Friday, April 11, 2014

Anadama Bread


This is a healthy bread because it's got whole wheat flour in it:D  With addition of cornmeal, this bread is not the soft fluffy type of bread but nevertheless, it is perfect for making sandwiches with and quite delicious eaten with a nice slab of butter and jam:) There is a story behind the name of this bread too. Visit King Arthur's site to read about it.



Anadama Bread
Adapted from King Arthur's Flour here
Serves: 10/97g/277 calories (based on a 2000 calorie diet)

Ingredients
113g yellow cornmeal
1 1/4 teaspoons salt
43g butter
85g dark molasses
227g boiling water + extra couple of tablespoons
28g nonfat dry milk
241g All-Purpose Flour
113g Whole Wheat Flour
2 1/2 teaspoons instant yeast

Method:

1) Whisk together the cornmeal and salt.

2) Add the butter and molasses to the bowl.

3) Pour in the boiling water, stirring until the butter has melted and the mixture is smooth. Let the mixture cool to lukewarm, about 15 minutes.
Cornmeal, molasses, salt, butter mixed with hot water

4) Mix in the dry milk, flours, and yeast. Let the dough rest for 20 minutes; this gives the flours and cornmeal a chance to absorb the liquid.

5) Knead the dough for about 7 minutes at medium speed of a stand mixer, until it's smooth. It'll be quite stiff, but still fairly sticky on the surface. Cover the bowl, and let the dough rise until it's just about doubled, about 1 hour.

After kneading but before rise
Doubled in size

6) Gently deflate the dough, and shape it into an 8" log. Place the log in an 8 1/2" x 4 1/2" loaf pan (my pan measured 9 x 41/2") cover the pan, and let the dough rise until the center has crested at least 1" above the rim of the pan, about 90 minutes.
Shaped and ready for 2nd rise
7) Towards the end of the rising time, preheat the oven to 350°F.

Once dough rises 1" above the rim of the pan it's time to bake

8) Bake the bread for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers at least 190°F. You may want to tent the bread loosely with aluminum foil for the final 15 minutes of baking, if you prefer a lighter crust.

Yield: 1 sandwich loaf.

Delicious goodness:)
Sweetish bread because of the molasses
I am linking this post to International Yeasted Recipes organised by Kristy of My Little Space.

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