More like, ‘Anna, Damn That’s Good’ bread. Anadama bread. You know I’m taking this seriously because i actually measured everything out. Here lately, ALL of my ‘measuring’, including for breads and pizza dough, has been eye-balled. I want to make this bread to a T. We are but two skinny jenkins, so after cutting the dough in half, i baked one half and froze the other in a ziploc baggie.
I, for one, really like molasses. It may be because i have lived in the south for 14 years now, i have relatives who eat it straight on their buckwheat pancakes, or just because i don’t have very refined olfactory senses and like really strong tastes. So, despite Peter Reinhart’s recommendation to use light molasses, i used Black Strap. I have used this molasses in several recipes, but mainly oatmeal raisin cookies.
This bread took a while to knead. I used at least the full 10 min that Peter suggests, and maybe a minute more. I may have miscounted on the molasses? And found myself continually adding more dough.
RECIPE FROM PETER REINHART’S THE BREAD BAKER’S APPRENTICE
5 Comments so far
Leave a comment
Very nice.
This challenge is so very much fun. I’m thinking of doing the next recipe today.
Comment by Susie 090513 @ 3:41 amWe only have one slice of the Anadama left. I gained a few pounds but I’m sort of skinny too. LOL.
Have a great week,
Susie
[...] thanks to some friends in the BBA Challenge, this week i found a way to use a little extra Anadama bread and complete one of the recipes on my 100 dish list. Thank you Rebeca! This was easy and [...]
Pingback by 090513 – Bread Pudding « two skinny jenkins 090513 @ 9:29 pmGorgeous loaves!! Happy to be baking with you!
Comment by Arundathi 090514 @ 1:16 pmThank you! I am honored to be baking with so many experienced cooks! Your blog is lovely, by the way. I am going to start following it! Those soft pretzels looks amazing!
Comment by twoskinnyjenkins 090514 @ 2:01 pmBeautiful post! I love all the pictures and your bread is gorgeous!
Comment by Tammy 090518 @ 12:27 am