'Anadama Bread' from Peter Reinhart's book, The Bread Baker's Apprentice.
It's so easy to make and yummy to eat.
1. Night before mix 1 cup of room temperature water and 1 cup of coarse corn meal in a small bowl and cover with (ugh!) plastic film, leave on countertop overnight.
2. Next day, mix 2 cups of type 65 bread flour, a packet of dry yeast, 1 cup lukewarm water ( 90 - 100 F), and the soaker of cornmush into a large mixing bowl. Cover with a towel and let ferment for 1 hour, it will be sponge like with bubbles showing that the yeast is alive.
3. Add to above: 2 1/2 cups of type 65 bread flour, 1 1/2 teaspoons salt, 6 tablespoons of a light molasses, ( a darker molasses makes a stronger tasting bread) and 2 tablespoons soft butter.
4 Mix until it holds together. Then sprinkle some flour on a tabletop and transfer the dough. Knead the dough for about 10 minutes until it is firm, pliable and not stickly. It's a very nice dough to work with.
5. Oil a large bowl and transfer the kneaded dough. Roll the dough around in the bowl to coat it with the oil then cover and let double in size, 60 to 90 minutes.
6. Divide dough in half. Shape dough by forming a ball, then flatten to a rectangle the length size of your bread pan, then roll up to form a loaf. Put into a greased pan. Mist top with oil and cover. Let rise another 60 - 90 minutes, until dough rises to the top of pan.
7. Pre-heat oven to 350 F
8. Spray top of loaf with water and sprinkle corn meal on top.
9. Bake, middle rack in oven 20 minutes, open oven and turn pan and bake another 20 mintues.
10. Done when browned, a hollow sounds when thumped, and the internal temperature is at least 185 F to 190 F, use a meat thermometer.
11. Turn out onto rack and cool before slicing.
Enjoy!
2 comments:
I shouldn't of gone on here...now it's almost midnight and my tummy is complaining that I should go have some toast even though it won't be close to as good as your homemade bread...I gotta try that with Vega!
You might want to add this to your post about bread flour type..I had to google it:
French flour type numbers (type de farine) are a factor 10 smaller than those used in Germany, because they indicate the ash content (in milligrams) per 10 g flour. Type 55 is the standard, hard-wheat white flour for baking, including puff pastries ("pâte feuilletée"). Type 45 is often called pastry flour, but is generally from a softer wheat. Types 65, 80, and 110 are strong bread flours of increasing darkness, and type 150 is a wholemeal flour.
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