Sunday, January 24, 2010

anadama oatmeal bread

Anadama bread is originally from New England. It has oatmeal and molasses. The legend about the origin of the name goes like this (according to a not-so-reputable source):

"A fisherman, angry with his wife, Anna, for serving him nothing but cornmeal and molasses, one day adds flour and yeast to his porridge and eats the resultant bread, while cursing, 'Anna, damn her.'"

Ahem... So, I thought I'd show more of the process of baking the bread. Here are the steps to take after making the dough.

Once you've made the dough, flour the banneton.

Make the dough into a ball and place it in the banneton.

Cover with a towel and let proof (rise) for an hour.

Bake at 450 degrees Farenheit for about 25 minutes.

Let cool and serve.


1 cup + 2 Tbsp boiling water
1/4 cup oatmeal
2 Tbsp cornmeal
2 Tbsp oil
2 Tbsp molasses
1/4 cup dry milk
1 1/2 tsp salt
1 cup whole wheat flour
2 cups bread flour
2 Tbsp gluten
2 tsp instant, rapid-rise yeast


Put ingredients in bread machine, in order. Start the "dough" cycle.
Shape into a loaf and put in a floured banneton or bowl or basket to proof for an hour, covered by a towel.
Preheat the oven for that same hour at 450 degrees Farenheit.
Bake for 25 minutes, or until the crust is brown.
Take the bread out, let cool for 15 minutes.

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