Anadama Bread
- Ready In:
- 24hrs 40mins
- Ingredients:
- 14
- Yields:
-
1 loaf
- Serves:
- 6
ingredients
- 3⁄4 cup cornmeal, plus
- 2 tablespoons cornmeal
- 7 tablespoons whole wheat flour
- 1⁄2 teaspoon salt
- 1⁄2 cup water, plus
- 2 tablespoons water
- 1 3⁄4 cups whole wheat flour
- 1⁄4 teaspoon instant yeast
- 3⁄4 cup water (room temp)
- 1 cup whole wheat flour
- 5⁄8 teaspoon salt
- 2 1⁄4 teaspoons instant yeast
- 3 tablespoons molasses
- 2 tablespoons melted butter or 2 tablespoons oil
directions
- To Make Soaker: Use first 4 ingredients. Mix all together until combined.
- Cover and let sit at room temperature 12-24 hours.
- To Make Biga: Use ingredients 5-7. Mix all together until dough forms.
- Knead with wet hands for 2 minute
- Let rest 5 minute Knead again with wet hands 1 minute (Dough should be smooth.).
- Transfer to clean bowl, cover and refrigerate at least 8 hrs and up to 3 days.
- Remove from fridge two hours before using.
-
To Make Final Dough:
- Final Dough: Use all soaker, biga and remaining listed ingredients.
- Chop soaker and biga into 12 smaller pieces each. (Flour if it makes them easier to handle.).
- Combine with all other ingredients and knead with wet hands 2 minute
- Turn onto floured surface and knead 3-4 minute.
- Form dough into ball and let rest 5 minute.
- Knead 1 min, then place in clean, oiled bowl and roll to coat.
- Cover and let rise until 1 ½ times original size.
- Place dough in 4 x 8 ½” loaf pan and let rise until 1 ½ times original size.
- Preheat oven to 425*. Place loaf in oven and reduce heat to 350*.
- Bake 40 min, rotating loaf 180* half-way through.
- Bread should be rich brown in color, sound hollow when tapped and have an internal temp of 195*.
- Let cool 1 hr before cutting.
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RECIPE SUBMITTED BY
I am addicted to homemade bread and love trying new recipes of all kinds. I am a serial clipper of delicious sounding recipes from all over and enjoy sharing them.