Anna, damn her! I mean Anadama Bread
Something you may not know about me is that I’m not much of a baker! Gasp! Shocking I know right! Ask me to whip up a five course meal & that’s no problem. But ask me to bake homemade from scratch bread & I’m at a loss! You see, I’m more of a taste & see kind of cook. I add ingredients mostly by sight, taste them & then adjust as needed. Well, in baking you simply CAN NOT do that. Measurements have to be precise or your final product is a bust!
Despite my lack of baking skills, In the past few weeks I really have been wanting to bake bread! & then a large FLASHING SIGN came down in front of me via Twitter! Nicole of PinchMySalt recently started a group called The Bread Bakers Apprentice – (bba for short). The group is going through Peter Reinhart’s book “The Bread Bakers Apprentice– Mastering The Art of Extraordinary Bread” and making each & every recipe. I saw this is my chance! A HUGE undertaking for a novice baker mind you. But as I do love a challenge I signed up & now we’re off. The first week’s challenge (& of course all of these will be a challenge for me) is ANADAMA bread!
I’m can’t wait to take you along on my breadbaking journey! My goal is to post each week’s challenge bread! If you’d like to join in the fun I’d love it if you’d pick up a copy of the Bread Bakers Apprentice & bake along with me! Come on, if I can do it, anyone can!
A little background on the Andama bread. It is a New England bread made with polenta (cornmeal) & molasses among other ingredients. The name has an interesting backstory which tells of a man whose wife (Anna) left him. Not only did she leave him she left him with only cornmeal & molasses in the house. While he was mixing up the ingredients he is said to have muttered “Anna, damn her!” And her namesake was born! They obviously changed the name later to a more politcally correct Anadama!
Some observations I made:
You have to be patient when making bread! LOL It is truly a process! I’m adding some step by step photos this time around so you can see the entire process. This recipe was done over the course of 2 days. You have to make a “soaker”. One of many of the new baking terms I am sure to be learning. Which sits overnight. You have to start VERY early in the day if you’d like to have your bread ready to go that evening.
Soaker ready for the addition of ingredients…
butter & molasses added in…
waiting on the bread to “proof” which means rise to all of us non-bakers
neatly shaped & placed into loaf pan, once again waiting to proof…
ta da! The final product…Fresh out of the oven! The smell is intoxicating!
All sliced up waiting on you!
In addition to a loaf of bread I also made some dinner rolls. Here I used the roll to make a toasted BLT! DELICIOUS!
I really am so excited about this bread baking challenge! Won’t you come along & join me?
Sneak peek: Next week’s challenge: Artos – Greek Celebration Breads!