ANADAMA BREAD
This classic New England bread gets its texture and flavor from cornmeal and molasses.
Provided by Martha Stewart
Yield Makes 3 loaves
Number Of Ingredients 9
Steps:
- Line 2 baking sheets with parchment. Sprinkle with cornmeal and set aside.
- Pour 2 cups milk in small saucepan and gradually stir in cornmeal. Place over medium- low heat and stir constantly until mixture thickens, about 3 minutes. Transfer to a small bowl and set aside to cool.
- In another small saucepan, combine remaining 2 cups milk, salt, molasses, and butter. Place over medium heat and whisk until butter is melted.
- Transfer milk-and-molasses mixture to an electric mixer and let stand until milk is lukewarm (110 degrees). Sprinkle yeast over it, stir, and let stand until yeast dissolves and is foamy on top, about 5 minutes.
- Add cooled cornmeal mixture and 4 cups flour to yeast-and-molasses mixture. Using the dough hook, mix on medium speed to combine ingredients. Slowly add remaining 6 to 6 1/2 cups flour in 3 or 4 additions, until dough is smooth and elastic but not sticky, about 5 minutes (or knead by hand for about 15 minutes). If necessary, turn the dough out onto a floured surface and knead in remaining 1/2 cup flour to keep it from being too sticky.
- Spray inside of large bowl with nonstick vegetable-oil spray. Place dough in bowl, cover, and let rise in a warm place until doubled in bulk, about 1 hour and 40 minutes.
- Punch down dough, turn it onto a work surface, and cut into 3 pieces. Shape each into an oblong loaf. Place 2 loaves on a prepared baking sheet and 1 loaf on another. Cover and let rise, about 1 hour.
- Heat oven to 350 degrees. Whisk egg yolk with 1 tablespoon water. Brush loaves with egg mixture and sprinkle with remaining 2 tablespoons cornmeal.
- Place loaves in oven and bake for about 40 to 45 minutes, until loaves are hollow sounding when tapped on bottom. Let cool on a wire rack before slicing.
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Hassan Jatt
[email protected]I can't wait to try this recipe! It looks delicious.
simp
[email protected]This recipe is a keeper! I'll definitely be making this bread again and again.
Naeem Ilyas
[email protected]I've been making this bread for years and it's always a hit with my family and friends.
Raaz Chanda
[email protected]This is the best Anadama bread recipe I've ever tried! It's so easy to make and it always turns out perfect.
Brian Martin
[email protected]I'm not a big fan of molasses, so I substituted honey in this recipe. It turned out great!
XcoGH TV
[email protected]I made this bread for a potluck and it was a huge hit! Everyone loved the unique flavor and texture.
Hansen Priestley johnson
[email protected]This bread is perfect for a quick and easy breakfast or snack. I love to toast it and spread it with butter and jam.
Joydeb Pal
[email protected]I was disappointed with this recipe. The bread didn't rise properly and it was very dense.
Jahkayle Green
[email protected]This recipe was a bit challenging for a beginner like me, but the end result was worth it. The bread was delicious and I'm proud of myself for making it.
Ramanand Lodh
[email protected]I've never had Anadama bread before, but this recipe made me a fan! It's so easy to make and the results are amazing.
Donna D McMahan
[email protected]I followed the recipe exactly and my bread turned out perfectly! It was so delicious that I ate half of it in one sitting.
Fatima Akkad
[email protected]This bread was a bit too dense for my taste, but the flavor was good.
Jahanzib Jahani
[email protected]I've made this recipe several times and it always turns out great. It's a hearty and flavorful bread that's perfect for sandwiches, toast, or just eating on its own.
Md Raka
[email protected]This Anadama bread was a delight! The texture was perfect, with a slightly chewy crumb and crispy crust. The flavor was complex and savory, with a hint of molasses and spice.