Anadama! My kids think that I’m a potty mouth when I say that. And, I certainly did say that aloud after I pulled the plastic wrap from the bowl after bulk ferment phase of this bread.
A key ingredient to Anadama (potty mouth) bread is molasses, and from where I come from very little has molasses in it save a cookie or two. I mean VERY little… the grocery store had so little that I was forced to buy either the last bottle of blackstrap molasses or Granny’s Molasses. In the book Peter R. suggests that finding a highly refined molasses tends to make a better tasting bread. Dama is right! I used what I could find…
The formula is nearly 70% fully hydrated corn meal and 6 tablespoons of molasses. When I pulled the plastic wrap from the bowl to punch down and shape the dough a strong pungent smell of sweet corn and molasses smacked me in the nose.
Once I got the dough divided out into two pieces, it was easy to roll into logs and place it in the bread pans.
Once I had the dough nicely rolled and panned. I sprayed a little oil on them and covered with plastic wrap. Time for a second rise.
The formula in the book suggested that I wait until the bread “fully” crested over the edges of the pan. I’m not sure what fully crested means. So I took my best guess. Next, I sprayed the loaves with water and dusted them with cornmeal. I had visions of corn bread and bean soup after using this much corn meal in a loaf of bread.
At first, I didn’t like this bread. But it has grown on me… Or maybe it’s better the second day. I’ve toasted it, eaten it as a sandwich (ham and cheese), and for dinner we broiled it with butter and Parmesan cheese. Not bad for molasses and cornmeal.