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