Anadama Bread

Isn’t this bread a beauty? It tastes even more delicious than how it looks. Very soft, moist, not at all crumbly and delicately sweet because of the treacle. Well, this is my version of the traditional Anadama bread. This is my first bread in the new year and I am so glad that I could bake this wonderful bread. And yes this bread didn’t disappoint me either. Looks extremely pretty, got a perfect rise and a no crack, no tear loaf. The loaf looks beautiful from all angles. I am so happy with

my 9 by 4 by 4 inches Pullman loaf tin. The superior build quality ensures a beautiful golden colour to the bread.

Anadama bread is a commercial yeast bread originated in New England in the United States. The origin of it dates back to the 1850s. The most distinguishing feature of this bread is the use of molasses and cornmeal along with flour. There are quite some interesting stories regarding the origin of this bread. From the wiki: Local legend overwhelmingly credits a Gloucester fisherman with coining the term as a not-so-loving tribute to his wife, Anna. It seems Anna wasn’t blessed with talent in the kitchen, and after numerous bowls of molasses and cornmeal porridge for supper, the fisherman angrily tossed in some flour and yeast one evening and threw the mixture into the oven. While it baked he sat muttering, “Anna, Damn her!”, and the name was born.

Whatever maybe the story, all I can say is that this bread is extremely flavourful and has a beautiful texture. There is a nice crunch of the cornmeal in every bite. The molasses give it a pleasant sweet taste and a beautiful colour. As always, I have used a 240 ml cup.

Ingredients:

• All purpose flour 2 cups (250 gm)
• Whole wheat flour 1 cup (125 gm)
• Corn meal 3/4 cup (~100 gm)
• Instant yeast 1 tsp
• Salt to taste
• Dark treacle/molasses 3 tbsp
• Butter 2 tbsp
• Milk powder 2 tbsp
• Water ~ 360-400 ml

Method:

• Add the butter and treacle in around a cup of water. Mix well.

• Now add the corn meal and cook till the sauce thickens. You might need to add more water depending on the texture of your corn meal. Make sure that the corn meal is cooked well.

• Allow it to cool to room temperature.
• Mix the flours, salt, instant yeast and milk powder in a big mixing bowl.
• Add the corn meal mixture into it and start kneading it on a clean kitchen counter.
• The mixture will be quite sticky. Use a bench scrapper and scrape the dough.
• Knead for 10-12 minutes till the dough becomes soft, supple and elastic.
• Place the dough in a well oiled bowl and cover the bowl with a wet towel.
• Allow the dough to double in size.
• Punch out the gases and knead the dough again for a minute or so.
• Roll the dough into a rectangle and roll it tightly into a log.
• Grease a bread tin with butter or oil and place the log into it with the seam side down. (I have used a 9 by 4 by 4 inches aluminium bread tin)

• Cover the bread tin either with a big dome like lid or place the bread tin in a big plastic wrap.
• Allow the dough to rise above the brim of the tin.

• Meanwhile preheat the oven at around 180-190 degree Celsius for atleast 10 minutes.
• Bake the bread for 40-45 minutes or till the internal temperature of the bread is more than 90 degree Celsius.
• Remove the bread from the oven and allow it to cool in the tin for 2-3 minutes.

• Transfer onto a cooling rack and apply some melted butter on the top.

• Allow the bread to cool for atleast 3-4 hours before you slice and serve.

Notes:

• Adjust water according to how much your cornmeal takes to get cooked.
• For a more sweeter bread, you can add the amount of molasses by 1-2 tablespoon.
• It tastes lovely when toasted and smeared with butter or ghee. Even a cheesy sandwich tastes amazing.
• I have used broken maize which I got from Nilgiris super market.