I used the same Great Smoky Mountain stone ground corn meal that I used in the Anadama bread on Friday. In many breads with cornmeal, the cornmeal soaks in boiling water until it reaches room temperature, but this one started in lukewarm water and soaked all night. I wondered if it would make the bread less "crunchy" than the Jones' recipe.
On Saturday the real Anadama work began. Reinhart uses instant yeast, something that isn't a staple in my kitchen but will be in this year of BBA baking! First you put the soaker in a mixing bowl with some of the flour and let the sponge sit for about an hour until it is bubbly. (I almost forgot to take the photo below so the rest of the flour is sitting on the right half of the sponge).
Then you add all the other dry ingredients along with the molasses (2 T less than in the Jones' recipe), the salt and the shortening and mix it all together. I used and will continue to use my Kitchen Aid for this project.
Really difficult to mix this in - in most bread recipes, you add the flour 1/2 cup at a time. I would have been happier to mix the rest of the ingredients in more gradually.
But it did all come together as described into a "tacky" dough.