Week 1

Anadama Bread...I'm not sure why I choose this bread to kick off my 52 week bread baking adventure. Maybe because it starts with "A." Maybe because it was the first loaf in the book Bread Bakers Apprentice. Then again maybe because I had just enough cornmeal for the loaf. Whatever the reason, it turned out beautifully. From the aroma coming from my oven, I couldn't wait to taste my creation. The hint of molasses and the texture added by the cornmeal created a delectable combination. I enjoyed a slice with ricotta cheese and homemade peach preserves. The bread will also make a delicious turkey sandwich for Brandon's lunch tomorrow.

Anadama Bread

Adapted from Peter Reinhart's The Bread Baker's Apprentice

1 cup cornmeal

1 cup water

Mix together the cornmeal and water in a small bowl. Cover and let soak over night.

2 cups flour

2 teaspoons instant yeast

1 cup lukewarm water

The next morning mix together the cornmeal mix, 2 cups flour, yeast and water. Cover the bowl and let it sit for an hour or until it begins to bubble.

2 1/2 cups flour

1 1/2 tsp salt

6 tablespoons molasses

2 tablespoons butter

Add the remaining ingredients and mix until a sticky ball is formed. Knead for 8-10 mins. Transfer the dough to an oiled bowl. Cover and let rest for about 90 minutes or until doubled in size.

Divide the dough into 2 pieces. Shape into loaves and place in oiled loaf pans. Cover and let rise for 60-90 minutes. Bake at 350 degrees for40-50 minutes, rotating the loaves halfway through. Let the loaves cool on a rack before enjoying!