anadama bread

working a little from The Breadbaker's Apprentice, i made anadama bread. It calls for a full cup of cornmeal that has been allowed to soften overnight with an equal part of water. It also calls for good quality molasses, if that gives you any indication of it's taste. the cornmeal disappears and imparts a sweetness that heightens the molasses, but it's not necessarily a sweet bread.

not sure how i'd use it, but it's good as is and it makes amazing toast. it would hold up to something pretty bold, like a roast beef and horseradish sandwich, or for grilled cheese or something. anyway, it yielded 2 regular sized loaves or 3 middle sized, so i ended up with 3 which worked out really well. have tried using the oven to rest and bench the dough, always by turning the heat to 200 for a few minutes, then shutting off, waiting about 10, then sticking the loaves in there, like i did with the other bread i posted about. gave me great results. trying to get into the habit of a weekend breadbaking routine. maybe i'll zip over to some bread message boards to get the fingers itchy for some dough. anyway, here are a couple of pictures: