ANADAMA BREAD
Provided by Food Network Kitchen
Categories side-dish
Time 4h10m
Yield 1 loaf (15 slices)
Number Of Ingredients 8
Steps:
- Combine 1 cup water, the cornmeal, molasses and 4 tablespoons butter in a saucepan. Bring to a simmer over medium-high heat, whisking constantly, until the mixture thickens and starts to bubble, about 3 minutes. Transfer to the bowl of a stand mixer and let cool until lukewarm (105 degrees F to 110 degrees F), stirring occasionally, about 20 minutes.
- Sprinkle the yeast over 1/2 cup lukewarm water (105 degrees F to 110 degrees F) in a small bowl and let stand until foamy, about 5 minutes. Add to the cornmeal mixture along with 1 cup flour and the dry milk; mix with a wooden spoon. Cover with a kitchen towel and set aside in a warm place until the dough increases slightly in volume and is bubbly, about 30 minutes.
- Mix the dough with the dough hook attachment on medium-low speed, then mix in the salt and the remaining 3 to 4 cups flour, 1/2 cup at a time, scraping down the bowl after each addition, until the dough comes together into a firm, tacky ball. Increase the speed to medium high; knead the dough until it pulls away from the bowl, about 2 minutes. Turn out onto a lightly floured surface and knead by hand until smooth and pliable, adding more flour as needed, about 5 minutes. Brush a large bowl with vegetable oil; add the dough, cover with a kitchen towel and set aside in a warm place until doubled in size, 1 hour to 1 hour, 30 minutes.
- Brush a 9-by-5-inch loaf pan with vegetable oil. Punch down the dough and turn out onto a clean surface. Shape into a smooth 4-by-8-inch loaf, then transfer to the pan. Cover loosely with oiled plastic wrap and set aside in a warm place until the loaf rises above the pan by 1/2 inch, 30 minutes to 1 hour. Meanwhile, preheat the oven to 375 degrees F.
- Uncover the pan and transfer to the oven. Reduce the temperature to 350 degrees F and bake until the bread is golden and sounds hollow when tapped, 35 to 45 minutes. (Cover loosely with foil if it is browning too quickly.) Brush with melted butter and let rest in the pan, 10 minutes. Turn out onto a rack and let cool before slicing or freezing.
- MAKE IT AHEAD Let the bread cool completely, wrap in plastic wrap and foil, and freeze for up to 2 weeks. To serve, unwrap and thaw at room temperature for 2 hours. Reheat, wrapped in foil, at 300 degrees F until warmed through, 30 minutes.
GRAIN MASH PROCESS AND ANADAMA SOURDOUGH BREAD
Apply the mash method outlined in this recipe to traditional New England corn-and-molasses Anadama bread or try other mashed grains, such as rye, oats, buckwheat and more. The mashing process combined with sourdough leavening brings out complex and delicious flavors in whatever grain or spice additions you choose, and the bread texture will be wonderfully soft, moist, and resistant to staling.
Provided by Melissa Johnson
Categories Techniques
Time 2h5m
Number Of Ingredients 21
Steps:
- Levain Build 1 (overnight)
- Mix the ingredients for the first levain, cover, and let ferment until it has stopped expanding or has even fallen. This may take 8-12 hours.
- Levain Build 2 (in the morning)
- Mix the ingredients for second levain, cover, and let ferment until it has stopped expanding or has even fallen. This may take 2-4 hours.
- Mash and Saccarification (in the morning)
- Combine the grain addition e.g. cornmeal with boiling water. Mix thoroughly and aim for a mash temp of 158-194F.
- Let the mash cool to about 150F and then add the diastatic barley malt powder or whole grain rye flour to the mash, mixing thoroughly. The act of mixing will bring the mash to the desired 145-149F temperature.
- Hold the mash at this temperature range for 3-6 hours. You can do this by pre-warming a Thermos with boiling water and putting the mash in the Thermos. You can also use the proofing setting on an oven or a proofing box, or even make a hot water bath for your mash jar.
- At this point the levain and the mash can be refrigerated for up to several days if desired. You can also refrigerate them just until the evening, and then mix them together for the preferment overnight at room temperature.
- Preferment (afternoon-to-evening)
- Combine the levain and the mash, and let ferment for 6-8 hours until bubbly and no longer expanding.
- Final Dough (evening)
- In a large bowl or straight-walled container, mix together the preferment and the final dough ingredients.
- With mixing as minute 0:00, stretch and fold the dough at minutes :10, :20, :30, :45, and :60. Adjust the hydration at the third stretch and fold if needed.
- Once the stretching and folding is complete, the dough will expand quickly and can be shaped at about 50% expansion, usually 2 hours after mixing.
- Scrape the dough out of your bowl or bucket, press it into a rectangle with a set of sides narrower than the your loaf pan. This recipe is scaled for a 9x4x4 Pullman pan but a medium USA pan will work too.
- Roll up the dough into a tube, coat the top with seeds if you want, and place it in a greased loaf pan.
- Cover and let the dough proof for about an hour or until it has climbed 2-3 cm up the side of the pan.
- Preheat the oven to 450F during this time.
- Baking (late evening)
- Preheat the oven to 450F then lower the temperature to 350F and put your covered loaf pan in the oven. (Use the Pullman pan lid, foil, or even a baking sheet.)
- Bake covered for 20 minutes, then remove the cover and bake for an additional 20-25 minutes.
- The internal temperature should be at least 205F.
- Let the bread cool for a couple of hours before slicing. If your bread has a significant amount of rye flour (more than 50% of the total flour), let it cool for about 24 hours.
ANADAMA BREAD
This Early American anadama bread recipe features an interesting combination of cornmeal and molasses. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (12 slices).
Number Of Ingredients 8
Steps:
- In a small saucepan, bring water and cornmeal to a boil. Reduce heat; cook for 2 minutes or until mixture thickens, stirring constantly. Remove from the heat; stir in molasses and butter. Cool to 110°-115°., In a large bowl, dissolve yeast in warm water. Add the cornmeal mixture, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour., Bake at 375° for 25-30 minutes or until browned (cover loosely with foil if top browns too quickly). Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 179 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 222mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
BREAD MACHINE MULTIGRAIN BREAD
This healthful loaf loaded with whole grains couldn't be much easier to make-you just combine the ingredients in a bread machine and let it doe the rest of the work for you! Stack slices high with leftover turkey or ham from your special meals. -Ruth Skafte, Fort St. John, British Columbia
Provided by Taste of Home
Time 3h15m
Yield 1 loaf (2 pounds, 16 slices).
Number Of Ingredients 12
Steps:
- In bread machine pan, place all the ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 148 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
More about "grain mash process and anadama sourdough bread recipes"
SEEDED MULTIGRAIN SOURDOUGH BREAD RECIPE | KING ARTHUR …
From kingarthurbaking.com
4.7/5 (27)Total Time 2 hrs 53 minsServings 1
- Cover the mixture, and let it sit at room temperature overnight., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix and knead — by hand, mixer, or bread machine — until you've made a soft dough., Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 minutes., Gently fold the dough over a few times on a lightly greased work surface.
NEW ENGLAND ANADAMA BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (57)Total Time 3 hrs 35 minsServings 1
- Whisk together the cornmeal and salt., Add the butter and molasses to the bowl., Pour in the boiling water, stirring until the butter has melted and the mixture is smooth.
- Let the mixture cool to lukewarm, about 15 minutes., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix in the dry milk, flours, and yeast. Let the dough rest for 20 minutes; this gives the flours and cornmeal a chance to absorb the liquid., Knead the dough for about 7 minutes at medium speed of a stand mixer, until it's smooth.
SEEDED MULTIGRAIN SOURDOUGH BREAD | VANILLA AND BEAN
From vanillaandbean.com
5/5 (95)Category BreadCuisine American, FrenchCalories 168 per serving
- In a medium mixing bowl add the cereal, rolled oats, quinoa, flax seeds, sunflower seeds and water. Set aside.
- Mix the Dough: In the evening, whisk the starter, water and maple syrup together in a large bowl with a fork. Add the flours and salt. First, mix with a fork, the dough will be shaggy. Then mix by hand, mixing, folding and pushing the dough until the flour is fully incorporated and no dry bits are present. It will seem dry at first, but the more you work the dough, the more hydrated it will become. The dough will feel stiff and it will stick to your fingers as you go. Do this for about 3-4 minutes. Use the fork to scrape off the dough on your fingers as much as you can. Cover bowl with a damp tea towel. Set a timer for for 30 minutes and allow the dough to rest for 30 minutes. Now is a good time to feed/refresh your starter.
MY FAVORITE GO-TO SOURDOUGH BREAD RECIPE - BLESS THIS …
From blessthismessplease.com
Reviews 98Calories 165 per servingCategory Sourdough
- The day that you’d like to make your bread, feed your starter. I like to feed mine the morning before I plan to make my dough or at least a few hours before. Your starter will be ready to use when it is at its peak and before it starts to shrink back down in size.
- To make your bread dough, measure out your active sourdough starter into a medium mixing bowl.
- Add the flour and salt, and use the fork to combine the mixture well. It will won’t look like like bread dough yet; just stir it well to combine and that’s good enough.
ANADAMA - SOURDOUGH
From sourdough.com
HOMEMADE WHOLE WHEAT SOURDOUGH BREAD
From heartbeetkitchen.com
SOURDOUGH WITH SPENT BEER GRAINS | THE PERFECT LOAF
From theperfectloaf.com
NO-FAIL WHOLE GRAIN SOURDOUGH BREAD (WITH FRESHLY …
From healthychristianhome.com
A DELICIOUS NEW ENGLAND SOURDOUGH SEED ANADAMA BREAD
From cultureatz.com
WHOLE GRAIN BREAD RECIPES
From allrecipes.com
SPROUTED GRAIN SOURDOUGH BREAD | THE PERFECT LOAF
From theperfectloaf.com
DELICIOUS FLAXSEED MEAL SOURDOUGH BREAD | EASY AND HEALTHY
From pantsdownapronson.com
EASY EVERYDAY SOURDOUGH BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
RUSTIC WHOLE GRAIN SOURDOUGH BREAD - BREAD BY ELISE
From breadbyelise.com
UNDERSTANDING THE SOURDOUGH BREAD PROCESS - BAKER BETTIE
From bakerbettie.com
ANADAMA BREAD - CAROLINE'S COOKING
From carolinescooking.com
EASY MULTIGRAIN SOURDOUGH BREAD RECIPE - THE PANTRY MAMA
From pantrymama.com
GRAIN MASH SOURDOUGH METHOD AND ANADAMA BREAD
From pinterest.com
HOW TO BAKE THE EASIEST—AND TASTIEST—10-GRAIN BREAD - COUNTRY …
From countryliving.com
GRAIN MASH SOURDOUGH METHOD AND ANADAMA BREAD
From pinterest.com
EASY SOURDOUGH ARTISAN BREAD RECIPE (READY IN 1 DAY)
From anoregoncottage.com
You'll also love