Anadama Bread

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“This recipe’s name comes from a New England fisherman whose lazy wife always served him corn meal mush and molasses.  One day, tired of the same corn meal mush for dinner, he mixed it with flour and yeast and bake it as bread, saying:  ‘ANNA damn her.’ ”

That story behind this recipe’s name comes right out of an old (OLD!) Betty Crocker’s Picture Cook Book.  I think it’s a book from the late 50’s and I bought it back in 1961 when I was in Home Economics class and gave it to my mother. Even though she didn’t need recipe books to make many delicious things for daddy and us eight kids, she did use this book quite a bit.

Today, thinking of (and missing) my mother, I looked through this book to find some kind of old recipe to have fun with.  For no special reason, I settled on ANADAMA BREAD.

Oh, wait!– it might have been the story that’s printed up above that caught my eye and played with my curiosity.  Here is the recipe:

Bring to boil in saucepan:
1 and 1/2 cups water
1 teaspoon salt.

To prevent lumping, SLOWLY sprinkle in:
1/3 cup yellow corn meal
Return to boiling point, stirring constantly.
Pour this into a large mixing bowl.

Stir in:
1/3 cup molasses
1 and 1/2 tablespoon shortening
Cool all to lukewarm

Dissolve 1 tablespoon yeast granules in
1/4 cup warm water (not hot, just 100-110 degrees)
with 1/2 teaspoon sugar.

Add the dissolved yeast to the lukewarm corn meal mixture.
Mix well.

*Original recipe asks for a total of from 4 to 4 and 1/4 cups sifted all-purpose Gold Medal flour, but please read what I did at the bottom of the recipe.*

First, mix in one-half of the total flour amount.  Then, add just enough of the remaining flour to handle easily; mix with hand (dough will be sticky).  Turn unto lightly floured board; knead for a few minutes, and let rise until double (about 1 and 1/2 hours).

Punch down, shape into loaf shape, place in greased 9x5x3″ loaf pan.  I like to put a strip of parchment paper (lengthwise) in the bottom of my bread pans.  I then lightly spray the strip of paper and the pan sides with something “non-stick”– but, a light coating of shortening would serve the same purpose.

Brush top with melted butter.  Sprinkle with a very small amount of yellow corn meal and coarse salt.  Let rise in pan until about 1-2 inches above the pan– it will look like this:

As shown in the picture below:  I am sure it is not necessary, but I often like to make a couple of slashes/gashes in the risen bread before I bake it to prevent the “stretching” that sometimes happens just above the top edge of the pan while baking.  To successfully make the “slashes/gashes” without causing the dough to “fall”, I have to use a knife with a blade that is VERY sharp and coated with cooking oil.  Then, ever so lightly, I make the gashes like this…

Bake at 375-degrees for 40-45 minutes OR until a rich brown.   (Only because I already have an oven-proof probe thermometer, I often insert it into a loaf of bread after it’s been baking for about thirty-minutes, shut the panggangan door, and it “sounds an alarm” when the internal temperature reaches 200-degrees.)  Ovens vary, so watch how yours does with this– you may have to adjust the temperature and/or time a bit. If the top of the loaf browns too quickly, put a sheet of aluminum foil over the top until it’s done.  Makes 1 loaf.  Coming out of the oven, mine looked like this:

While making this bread, I was wondering if it
would have a strong molasses taste, but,
in my opinion,  it is “ever so slight”.
ENJOY!!!!
*By using King Arthur’s BREAD FLOUR, I didn’t
use much more than a total of 3 and 1/2 cups…
plus a very small amount for the counter top.

Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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