I may have to get that book. I just started baking my own bread a few weeks ago, and it's been sort of amazingly happy-making and yummy and nurturing so far. I've only tried one recipe, which is awesome, but I'm still working out the kinks to get it consistently right. They've all been edible, but I think I'm probably not as familiar with all the small tricks (like when and how much to knead) as I should be to get it to rise really well.
Do you think that'd be a good book for a beginner?
I do think so, though it might seem a little intimidating at first. But read through it carefully and I think you'll love it!
Unless Ferrett's mom or grandmother or someone was a baker, given his age, he wouldn't have heard of a lot of the traditional breads in New England, since most of them weren't produced commercially during his childhood. That's part of the reason for the return of artisan breads now: so many of them, like so many heirloom recipes and produce varieties, were disappearing.
Oh, I don't doubt the place of origin, it was just amusing.
My hubby and I grew up in New England and still live here. I'd HEARD of Anadama bread, but never had it until my hubby baked it.
It's pretty tasty. Just had the second-to-last slice, and am glad there's another loaf worth in the fridge.
Oh yum! I'd been making that bread in a low pan like a corn bread on Saturdays years ago, my husband's father was all about it. His mother used to make it in a skillet, way back in the '20s and '30s. The recipe I had was updated, it had sunflower seeds in it.
I have seen some multi-grain ones mentioned, and make have to give that a shot at some point. It's tasty stuff!
At the risk of jinxing something, can I say that a good part of why I like this idea is that it'll lead to regular journal updates? :-)
Plus, mmmm, bread.
Regular journal updates are, in fact, a Very Good Thing. I'm gonna try!
I actually bought a copy of this book - I certainly can't imagine why. I have neither the room, nor the tools, to be able to do artisan breads. (So, I make up my own!)
I love your bread posts, though. I make bread on the weekends (and by request) and it is a labor of love, for sure.
It actually doesn't take that many tools. I get by without all the fancy bannetons and couches by using the tea-towel-lined mixing bowl method. And while there are some exotic ingredients, most are pretty straightforward.
We've been experimenting with cookies, pies, and breads. Some of them come out edible and some do not. I haven't started my own sourdough slip, but I intend to do so as soon as I find an appropriate container.
Your bread looks really good.
The nice thing about experimenting with bread is that with most of them it's, at worst, a couple bucks worth of ingredients for a total failure. And thanks!
Oh my, I haven't thought about anadama bread in years. We used to eat it all the time while growing up. I might have to dig out my recipe card for it and make some for myself now!
It's yummy stuff, and really not very hard!
Yep, I made it a couple of times when I was a teenager...must've been under 16 'cause that was when I moved out. Such tasty, tasty stuff.
My mom always told me that the legend about the name of the bread was that a farmer had a lazy wife who wouldn't bake any bread. He baked this bread and told his wife he had some bread, no thanks to "Anna, damnya!"
I, of course, have no idea of how accurate this is. My recipe is passed down from my grandmother. Would you be interested in seeing how our versions differ?
That's pretty much the tale that was related with this recipe, too. And yes, I'd love to see your version!
Here we go. I had to dig it out. My recipe card box suffered a fall and I haven't had time to re-sort it yet so it took some doing.
7-8 C. unsifted flour
1 1/4 C. yellow cornmeal
2.5 t. salt
2 pkg yeast
1/3 C. softened margarine
2 1/4 C. v. warm tap water (120-130°F)
2/3 C. molasses
In large bowl thoroughly mix 2.5 C. flour, cornmeal, salt, and undissolved yeast. Add margarine. Gradually add tap water and molasses to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, until doubled in bulk, about one hour. Punch dough down, divide in half. Roll each half to a 14x9" rectangle. Shape into loaves. Place in 2 greased 9x5x3" loaf pans. Cover, let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.
Bake at 375°, for 45 minutes or until done. Remove from pans and cool on wire racks.
My most successful bread making was a hot summer day when I put the dough in a sun-spot in the living room for the rise time. It was amazing.
Very close to the recipe I have. It's yummy!
I need a bigger kitchen so I can make bread. My current kitchen does not have enough counter space for rolling out bread dough. *sad panda*
Anadama bread is AMAZING. Also, very New England - but very old traditionalist New England, big in Vermont, New Hampshire, people who pride themselves on Puritan ancestry, etc etc etc. Try it buttered, warm, in the morning with marmalade.
Mmm. I will have that tomorrow!