Friday, November 21, 2014

anadama bread

Anadama Bread // SMBP
When I was probably around 10 or so there was an amazing bakery located in a building that my Uncle owned, it was about a 10 minute walk or so to the bakery from our House. I remember the Baker/Owner was younger, had a wonky eye and always had on his floured covered white bakers apron when he greeted us. 
The one thing that stands out in this memory was his Anadama Bread- my Mom and I would make special trips to the Bakery just for a loaf of his Anadama. The bread was incredible and to this day nothing compares. My Anadama comes close, but its not the original from my Childhood memories.

Anadama Bread // SMBP
Bread making is super simple, don't let the process intimidate you. A little yeast, flour + sugar does the trick, from there you can get super creative with different flour combinations, nuts, seeds + herbs.

Anadama Bread // SMBP
Adding a little sugar helps feed the yeast - honey, agave, maple syrup all do the trick. My go to is typically pure maple syrup.


Anadama Bread // SMBP
A proofing bowl is not necessary but totally makes you look like a professional baker- they are super cheap and come in a variety of shapes and sizes.

Anadama Bread // SMBP Anadama Bread // SMBP
To allow the bread to build a more complex flavor you can totally allow it to rise overnight- if you can't wait that long simply hold off until about double in size.
Anadama Bread // SMBP
There are so many methods to achieve the crispy texture of the crust - I like pre heating the oven and baking the bread for about 10 minutes at a high temp then lowering for the remaining baking time or high temp with a pan of cold water added once the bread is placed into the oven creating steam.

Anadama Bread // SMBP
Anadama Bread // SMBP
Anadama Bread // SMBP
This bread is an absolute must- trust me on this.

Annnnnd GUYS, I'm leaving for vacay tomorrow- sooooo excited , look for pics on Instagram + Facbook next week!

For a little history on the name of this New England Bread- read here!

Anadama Bread // SMBP
Anadama Bread
makes 1 loaf

you will need:
1 1/2 cups warm water 
1/3 cup molasses
2 1/2 t. instant or rapid rise yeast
2 tbsp maple syrup
1/2 cup cornmeal 
2 3/4 - 3 cups all-purpose flour
1 1/4 tsp salt


assembly:
In a large bowl combine warm water through maple syrup- stir to combine and allow to sit until the yeast is bubbly + frothy.

With a wooden spoon, stir in cornmeal and 2 cups of flour until a shaggy dough ball begins to form. Dump dough onto a well floured surface. A 1/4 cup at a time, knead in remaining flour until a smooth and elastic dough forms.

Place dough ball into a lightly greased bowl- cover and allow to rise in a warm, draft free area until  double in size- about 45 minutes.

Punch down dough and allow to rest for 10 minutes. Shape bread into a round or oblong and place on a baking sheet lined with parchment or proofing bowl. Lightly dust top of loaf with flour + cover with plastic wrap. Allow to rise until double in size.

During the second rise, pre heat oven to 425 degrees. Once bread has risen, gently turn dough onto a parchment lined baking sheet if it is not on one already. At this point you can use a sharp knife to slash the top of the loaf.

 Bake for 10 minutes then reduce the oven temp to 350 degrees and continue baking for an additional  15-20 minutes. To check for doneness, turn loaf on its side and tap bottom of loaf- if it sounds hollow it is done.

Remove from oven and allow to cool prior to slicing.

Serve with your favorite jam + enjoy!
Yum

10 comments:

  1. This is such a lovely, hearty bread! I love that your uncle had a bakery, how lucky for you!

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  2. I grew up eating anadama bread from the loaf and ladle in Exeter, NH! Still so sad they've closed their doors. Thanks for this recipe!!!

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  3. What beautiful bread! I can see why your mom would go out of her way for a loaf. Your version looks so homey and delicious!

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  4. Great story!! Can you remember where that bakery was, the name? Or do you have one that comes close? If you remember, try adding a place that as the "Best Anadama Bread" to your Besty List! :)
    http://www.thebesty.com/sundaymorningbananapancakes

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  5. I haven't heard of this bread before but I really like its look! Beautiful :D

    Cheers
    Choc Chip Uru

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  6. wow that bread is absolutely GORGEOUS!!!! #glutenenvy

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  7. This bread sounds amazing. I love the addition of maple syrup and cornmeal! And also- your tips for achieving texture perfection- I love you for this :)

    Have so much fun on vacation lady!

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  8. good bread.. I will try this recipe for Christmas.. thanks

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  9. That sounds amazing - I'm definitely going to try making a loaf. When you say you add a pan of cold water to help get that crust right, do you mean you put the pan directly into the oven?

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    Replies
    1. Hi! Yes while the oven is pre heating you can add a sheet pan to the lower most rack // once the bread is ready to bake, slide the bread on the rack above the heated sheet pan and add a cup or so of cold water and close the oven door quickly- the water creates steam which helps to form a crust on the bread :)

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