Anadama Bread

Yesterday, it was a fly. Today, it was hair. At least it was my hair…

I’m referring to my morning coffee, and the items I’ve discovered in it that don’t belong there. Tomorrow, I’m fully expecting  to find a dog biscuit floating in my mug.

That would be…. interesting, to say the least. If my dogs can open up the biscuit container, I need to get them an agent, stat.

At any rate, we are well into October and I am counting the days until I can make a pumpkin based dessert, like pie. I’m tempted to buy a real sugar pumpkin from the market (I’ve never actually cooked one before)and make the puree from scratch. At that point, I run the risk of Sabrina and I eating all of it before I’m able to make anything with it.

That’s a chance I’m willing to take.

Besides, my pie pans are all packed….

Anadama Bread – adapted from Food52

3 cups bread flour
4 tablespoons butter, divided
1 cup milk
1/2 cup plus 2 tbs coarse yellow cornmeal
1/3 cup warm water
5 tablespoons molasses
1 envelope active dry yeast

Put the flour the bowl of a stand mixer.  In a small saucepan, mix together 2 tablespoons of the butter with the milk and bring to a simmer. Add the 1/2 cup of cornmeal and cook, stirring, for about 1 minute. Remove from the heat and let cool slightly.

Add the cornmeal mush to the bowl of flour and mix to combine well.

In a small cup, combine the warm water, molasses, and yeast. Pour the liquid into the flour mixture and beat until it comes together in a smooth, non-sticky dough. If you feel that the dough is too sticky after 5 minutes, add a few teaspoons of flour. Place the dough in a lightly greased bowl and cover with plastic wrap. Let it rise in a warm place until it has doubled in size, about 1 1/2 hours.

Take the dough out and press it into a rectangle, no thicker than 1 inch and no longer than 9 inches. Fold the dough in thirds lengthwise and pinch the seam closed. Place the shaped loaf in a greased 9 x 5-inch loaf pan and cover with plastic wrap. Let it rise until doubled in size.

Once the dough has risen, melt the remaining 2 tablespoons of butter and brush it over the surface of the loaf. Sprinkle with the remaining 2 tablespoons of cornmeal.

Bake the loaf in a 350° F oven for 40 to 45 minutes. The crust should be golden brown. Let the loaf cool for at least 15 minutes in the pan, then turn it out onto a rack to finish cooling.


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