Steps:
- The day before making the bread, make the soaker by mixing the cornmeal and water in a small bowl. Cover with plastic wrap and let sit overnight at room temperature.
- The next day, to make the dough, stir together 2 cups of the flour, the yeast, soaker, and water in a mixing bowl (or in the bowl of an electric mixer). Cover the bowl with a towel or plastic wrap and ferment for 1 hour, or until the sponge begins to bubble.
- Add the remaining 2 1/2 cups of flour, the salt, molasses, and shortening and stir (or mix on low speed with the paddle attachment) until the ingredients form a ball. Add water if necessary to make a soft, slightly sticky mass.
- Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook), sprinkling in more flour as needed to make a tacky, but not sticky, dough. The dough should be firm but supple and pliable and definitely not sticky. It will take about 10 minutes of kneading to accomplish this (or 6 to 8 minutes in the electric mixer). The dough should pass the windowpane test (page 58) and register 77° to 81°F.
- Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with the oil. Cover the bowl with plastic wrap and ferment the dough at room temperature for about 90 minutes, or until it doubles in size.
- Remove the dough from the bowl and divide it into 2 equal pieces of 24 ounces, or 3 pieces of about 16 ounces. Shape the dough into loaves, as shown on page 81, and place them into bread pans that have been lightly oiled or misted with spray oil (the larger loaves should go into 9 by 5-inch pans and the smaller loaves into 8 1/2 by 4 1/2-inch pans). Mist the tops of the loaves with spray oil and loosely cover the tops with plastic wrap.
- Proof at room temperature for 60 to 90 minutes, or until the loaves crest fully above the tops of the pans. (If you want to hold back any of the loaves, place them in the refrigerator without proofing, where they will hold, or retard, for up to 2 days. Remove them from the refrigerator about 4 hours before baking and proof them at room temperature, or until ready.)
- Preheat the oven to 350°F with the oven rack on the middle shelf. Place the pans on a sheet pan and remove the plastic wrap. Mist the tops with a spray of water and dust with cornmeal.
- Place the sheet pan in the oven and bake for 20 minutes. Rotate the sheet pan for even baking and continue to bake for 20 to 30 minutes, or until the loaves are golden brown, including along the sides and bottom, and register at least 185° to 190°F in the center. They should make a hollow sound when thumped on the bottom.
- When the loaves are done, remove them immediately from the pans and cool on a rack for at least 1 hour before slicing or serving.
- BREAD PROFILE
- Enriched, standard dough; indirect method; commercial yeast
- DAYS TO MAKE: 2
- Day 1: 5 minutes soaker
- Day 2: 1 1/4 hours sponge; 15 minutes mixing; 2 3/4 to 3 1/4 hours fermentation, shaping, and proofing; 40 to 50 minutes baking
- Commentary
- The brand or type of molasses will make a difference in the final flavor. People who tested this formula preferred Brer Rabbit Golden Molasses for its lightness. Molasses is high in iron and other minerals, but some brands are harsher and darker. I suggest using the lightest, most refined brand you can find, unless you like the stronger flavor tones of darker brands.
- The amount of flour may vary depending on the type of molasses you use, so do not be concerned if you have to add more to firm up the dough. Let the dough dictate how much flour it needs; you want a dough that is slightly tacky but not sticky, and supple enough for easy shaping.
- BAKER'S PERCENTAGE FORMULA
- Anadama Bread %
- (SOAKER)
- Cornmeal: 100%
- Water: 133%
- Total: 233%
- (DOUGH)
- Bread flour: 100%
- Instant yeast: 1.1%
- Soaker:69.1%
- Water: 39.5%
- Salt: 1.9%
- Molasses: 19.8%
- Shortening: 4.9%
- Total: 236.3%
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #preparation #occasion #healthy #breads #vegetarian #dietary #comfort-food #taste-mood #number-of-servings
You'll also love
Elliot Nkhoma
[email protected]This recipe is amazing! The bread is moist and flavorful, with a slightly crispy crust. I love the combination of molasses and cornmeal. It's the perfect bread for sandwiches, toast, or just eating plain. I'll definitely be making this again and agai
Shane Lampe
[email protected]I'm not sure what I did wrong, but this bread turned out terrible. It was dry and crumbly, and it had a strange flavor. I'm disappointed because I was really looking forward to trying this recipe.
Leah Kesire
[email protected]This recipe is a fail. The bread turned out dense and dry, and it had a strange aftertaste. I followed the recipe exactly, so I'm not sure what went wrong.
Judith Norzelin
[email protected]I've made this recipe several times now and it's always a hit. It's so easy to make and the bread always turns out perfect. I love the slightly sweet flavor and the crispy crust. It's the perfect bread for any occasion.
Starr Cecil
[email protected]This bread is delicious! It's so soft and fluffy, and the molasses gives it a wonderful flavor. I love toasting it and eating it with butter and jam. It's also great for sandwiches.
Md Almgir
[email protected]I'm not a big fan of molasses, so I was hesitant to try this recipe. But I'm glad I did! The molasses flavor is subtle and not overpowering at all. The bread is moist and flavorful, and it has a great crust. I'll definitely be making this again.
Kaily Barreto
[email protected]This recipe is a keeper! The bread is moist and flavorful, with a slightly crispy crust. I love the combination of molasses and cornmeal. It's the perfect bread for sandwiches, toast, or just eating plain.
PIND_TO_EUROPE
[email protected]I had high hopes for this recipe, but I was disappointed. The bread turned out dry and crumbly, and it had a strange flavor. I'm not sure what I did wrong, but I won't be making this recipe again.
Jasper Adnan
[email protected]This bread is amazing! It's the perfect balance of sweet and savory, and the texture is out of this world. I will definitely be making this again and again.
Lungile Sifuba
[email protected]I love this recipe! It's so easy to make and the bread always turns out perfect. I especially love the crispy crust and the soft, fluffy crumb. I've made it several times now and it's always a hit with my family and friends.
Nathan Baker
[email protected]Meh. This bread was just okay. It wasn't bad, but it wasn't anything special either. I probably won't be making it again.
Estery Banda
[email protected]This recipe was a disaster! The bread turned out dense and dry, and it had a strange aftertaste. I followed the recipe exactly, so I'm not sure what went wrong. Maybe I'll try again sometime, but I'm not holding my breath.
Lachelle Ford
[email protected]I've been making this Anadama bread recipe for years and it never disappoints. It's always a crowd-pleaser and everyone loves it. I especially love the slightly sweet flavor that the molasses and cornmeal give it.
Alan Anton Rutar
[email protected]Just made this recipe for my family and it was a huge hit! Everyone loved it. It's a great bread for sandwiches, toast, or just eating plain. Definitely recommend giving it a try!
Chad Falcone
[email protected]I had never tried Anadama bread before, but I'm so glad I gave this recipe a try. It was super easy to make and the results were amazing. The bread was light and fluffy, with a delicious slightly sweet flavor. I'll definitely be making this again soo
Margie Hernandez
[email protected]This Anadama bread recipe is a winner! The bread turned out beautifully, with a slightly crispy crust and a soft, moist crumb. The flavors were spot-on, with the molasses and cornmeal adding a subtle sweetness and a hint of corn flavor. I will defini