Anadama BBA Recipe

Yesterday I made the BBA Anadama bread.  The composition of the bread actually started the day before when I had to make a "soaker" of corn meal and water:

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.

Then the bread had an opportunity to rise until doubled:

I weighed the risen dough to put equal amounts into each pan.  Mine weighed 26 ounces per loaf instead of the 24 ounces that the recipe said.  I don't think I added flour, but I don't know what was different.

The bread was supposed to rise for an hour but in my warm kitchen, it was cresting above the pans at half an hour.  Reinhart would say that the bread would have a deeper flavor if I had a cooler place in which it had risen - I'll do that the next time.

I had preheated the oven so I brushed the tops of the loaves with water and sprinkled them with corn meal.  

They had good oven spring and looked lovely when they were done.  One side looked perfect:

But the other side looked like this.  I guess I didn't secure the seam very well when I rolled the loaves or they had too much oven spring in my convection oven.

The BBA Anadama sliced beautifully, had a nice crumb and was a much lighter loaf than the Anadama from the Book of Bread.  

Here are the two side by side.  The loaf on the right is from the Book of Bread.  The Anadama on the left is from BBA.  They have approximately the same amount of flour.  The bread on the right has 2 T more of molasses which makes it a darker, more colorful bread.  The BBA bread used instant (rapidrise) yeast and the bread on the right used active dry yeast.

In taste, the Anadama from BBA is much lighter and has a crunchier, crispy crust.  The Anadama from the Book of Bread is sweeter and denser than the BBA loaf.  Both are delicious.  I gave one of my daughters the second loaf from the Book of Bread and another daughter the second (prettier) loaf from BBA.  As for me, I had two soft boiled eggs for breakfast - one on one type of toast and the other on the other type of toast.  A truly luxurious treat.

This coming weekend, the challenge bread is a Greek bread and has a starter, so I got my sourdough out of the downstairs refrigerator and will be feeding it all week to get it up to the task!

Anadama Bread

A number of years ago the Internet was buzzing with the BBA Challenge - over 200 people participated in a challenge to bake every recipe in Peter Reinhart's book: The Bread Baker's Apprentice

I missed that challenge, although I owned the book at that time.  Most of Reinhart's recipes require several days to complete.  I just didn't have it in me to commit that much.

But this year I am up for trying something challenging in the bread baking arena of my life.  I typically bake bread every week - usually on Friday or Saturday.  So this year as of November 1, I am going to bake my way through Reinhart's book.  Unlike previous challenges, I plan frequently to make a different version of the bread in addition to the recipe in BBA.

For example, the first bread is Anadama Bread.  This weekend I made the recipe for Anadama Bread in Judith and Evan Jones' great bread book:  The Book of Bread (Reinhart even refers to the Evans book for a source for the Anadama story), and then today I made the Anadama Bread in BBA.  It was fun to do both versions and we'll see in my taste test in the morning if there is much difference between them.

The Jones' recipe took one afternoon.  I used great corn meal from a Smoky Mountain grist mill for both breads.  And I used a great molasses that I buy when I'm in Asheville at the Farmer's Market in Asheville (which is an amazing place).

Here are photos from making the one day recipe:

You can see that it came together well and made two lovely loaves.  I gave one to my daughter when she brought my grandson for babysitting, but kept the other one.  Yummmmm, is all I have to say!  It has a richness and a sweetness.  Will make delicious toast, I think.

The Anadama story is as per the Jones book, this type of bread was created by accident.  A Yankee fellow came home to his lazy wife.  She had not fixed dinner, but had left him with corn meal mush and a pitcher of molasses.  The angry husband threw the mush and molasses together and added yeast and flour.  He was so mad that he spent the entire time saying, "Anna, Damn her," and thus the bread became known as Anadama bread!

Finnish Farmer Rye Bread

I have not posted in a while. Both of my grandchildren have lost interest in baking bread. I do still bake every Friday but without their involvement, I've felt less motivated to keep up this blog.

Recently, though, I've been experimenting with rye breads and want to share the recipes I am trying.

Last Friday I made Finnish Farmer Rye Bread from The Sunset Cook Book of Breads, published in 1980. (Note my copy says on the front that my mother paid $3.95 for this book - it's available on Amazon today from $22.95 - $118.95!)

I loved this bread and its funny way of tearing into bread sticks!

The recipe calls for:
1 pkg active dry yeast
1 1/2 tsp sugar
1 1/4 cups warm water
1 1/2 tsp salt
2 tsp olive oil
2 T caraway seed (I was out so I used fennel seed)
1 1/2 cups rye flour
1 3/4 - 2 cups all purpose flour
2 - 3 T melted butter

First I stirred the yeast, sugar and water together and let them work for about 15 minutes.  Then I stirred in the salt, oil and fennel seed.  Next I added 1/2 cup rye flour and 1/2 cup all-purpose flour and beat the mixture.  Gradually I beat in the rest of the rye flour and finally added 1 cup of the remaining all-purpose flour.

I kneaded the dough with my mixer and by hand on the counter, adding just enough flour to keep it from being sticky.

I put the dough in a pottery bowl to rise until doubled (45 minutes).

Turning the dough out, I divided it into two halves and shaped each into a smooth ball.  Then I patted each ball into a circle of about 8 - 9 inches in diameter.  I placed each circle on a rimless baking sheet to rise and covered them each with plastic wrap.

The dough rose for about 50 minutes this time.  I floured the handle of a long-handled wooden spoon and pushed creases into the circle about one inch apart.  I had to keep re-flouring the spoon handle.



















When it was all done, the circle looked like this (I smashed the first "stick" by not understanding what I was supposed to do with the wooden spoon handle):



Both circles were then brushed with melted butter (about half of the amount)

 
In the oven the bread had some spring, making the individual curved parts rise up and smooth out a little.
 


When the bread came out of the oven, I brushed it with more melted butter.  It looked and smelled delicious.  I took one of these loaves to my daughter's house for dinner and we ate the whole loaf!

 
This is a rye that I will definitely make again!

Dinner Rolls for Christmas Eve

Our amazing dinner rolls for our traditional Christmas Eve dinner came from Beth Hensperger's The Bread Bible. Here are the ingredients:

1 T active dry yeast
1 tiny whisk dipped in honey
1/4 cup warm water
1 cup warm buttermilk
2 T honey
grated zest of one lemon
4 T unsalted butter, melted
1 large egg
2 tsp salt
4 - 4 1/2 cups unbleached flour

Soften the yeast in warm water. Stir it into the warm water with a tiny whisk dipped in honey.

Heat the buttermilk to warm. Add the sugar (the original recipe calls for sugar; I use honey), the lemon zest, the butter, melted, the egg, and the salt.

Add some flour and the yeast and beat well. Then gradually (1/2 cup at a time) add the rest of the flour.

Knead the dough until smooth and elastic. Put the dough in a greased bowl to rise until doubled.

I baked these rolls in two greased cake pans. I always melt about a half a stick of butter.



Punch the dough down gently. Divide it in half (1/2 for each cake pan). Then divide each half into 9 equal portions. Shape each into a ball. Dip the ball in the melted butter and put it into the cake pan.

Preheat the oven to 375. When the rolls have risen, place in the center of the oven and bake for 15 - 20 minutes until golden brown. Turn out of the pans and serve.

Last Oatmeal Bread

There has been an interruption in my posting and I apologize. We had a death in the family and I spent the first couple of weeks and weekends in November going back and forth to Mississippi where my family lives.

I made the last oatmeal bread on Halloween weekend, uploaded the pictures and then went to Mississippi and never posted the recipe. The recipe came from the Bread Cook Book from Better Homes and Gardens. My edition was published in 1963.

Here are the ingredients:

2 pkg active dry yeast
1/2 cup warm water
1 1/4 cups boiling water
1 cup quick-cooking rolled oats,
1/2 cup light molasses
1/3 cup shortening (I used butter)
1 T salt
6 - 6 1/2 cups all-purpose flour
2 beaten eggs



While the yeast is softening in warm water, I put the other ingredients up to the flour in a mixing bowl and allowed it to cool.

Then I added 2 cups of the flour, followed by the eggs and the softened yeast. After kneading, the picture below is what the dough looked like.


It was quite happy to rise well in a relatively short time for an egg bread.



While the bread was rising, I greased the loaf pans - I used three 8X3.5 pans - and sprinled them on the bottom and side with extra oatmeal. Then the loaves rose in the loaf pans.



I let it rise a little long so the loaves were tall when they went into the oven! The oven temp was 375 for 40 minutes. I was supposed to use egg white and water to brush the loaves and then to sprinkle them with oatmeal, but I forgot.

The finished loaf was a little lop-sided but delicious.


Since my November did not go as planned, I'm not baking a type of bread this month. Instead I am baking holiday breads from now (the middle of November) until the end of the year. I had planned to bake rolls in November but I'll save that experiment for 2010.

I'll thaw and comparison taste the oatmeal breads tomorrow.

Oatmeal Bread from Dolores Casella

In the mountains over the weekend, I made the oatmeal bread in one of my favorite old bread-baking cookbooks: A World of Breads by Dolores Casella. This recipe is designed to make three loaves of bread.

Here are the ingredients:

1 pkg active dry yeast
1/4 cup lukewarm water
4 cups boiling skim milk
2 cups oatmeal
1/4 cup butter
1/2 cup molasses
1 T salt
10 - 11 cups bread flour

This bread tasted great, but I am sorry I made it because it is such a large recipe that it overwhelmed my mixer in the mountains. The dough crawled up during the mixing process and gunked up the top of the mixer. It really made a mess and I finished making the bread by hand.

First the milk, oatmeal and butter go together and sit for 30 minutes to cool. Then you mix in the yeast, and the rest of the ingredients. Obviously you add the flour gradually - and you might have the same fun I had with the mixer!


My daughter says that she doesn't bake because making bread is its own unique version of making glue! That's how the mixer cleanup seemed to me....


Here's the bread rising before I divided it into three loaves.


Here are the three loaves rising. I didn't have 3 nine inch pans at the mountain house so I used two 8 1/2 inch pans and one nine inch one.



The bread bakes at 400 degrees for 40 - 50 minutes. I set the timer for 45 and regretted it. I was knitting and didn't get up to check it and the tops got too dark in my oven. I'm used to myThermador at home that is well-calibrated. I believe the mountain oven runs hot.


At any rate, I wished I had checked at 40 minutes - really they were probably done at 35.


The slices were pretty and tasted really good with the molasses in the recipe.

Oatmeal Bread from Martha Shulman

The bread I chose today took the entire day to make. The cookbook it is from is Great Breads by Martha Rose Shulman....very expensive now, but the one I own is paperback and I've had it since 1995 - bought for $19.95 - isn't that funny - $19.95 in 1995.

Here are the ingredients:

Sponge:
1 cup rolled/flaked oatmeal (I used McCann's)
2 1/2 cups boiling water
1 T active dry yeast
1/2 cup lukewarm water
3 T honey (from my bees)
1 cup unbleached white flour
1 cup whole wheat flour (for both of these I used King Arthur's flour)

Dough:
Sponge
1/4 cup canola oil
1 T salt
2 -3 cups whole wheat flour

Loaves:
1 egg beaten with 2 T water
1 T sesame seeds

To make the sponge, I boiled water and poured it over the oatmeal when I first got up and left it all morning. When I returned about four hours later, I softened the yeast in the warm water and added it to the oatmeal and its liquid, along with the honey. Then I stirred in the white and whole wheat flours.

I left this sponge for an hour or so until it was bubbly. Shulman, who references a mixer and a dough hook in other recipes, says to make this one by hand. I did not - but used the mixer throughout.

Once the mix was bubbly (sorry - couldn't upload the picture), then you make the dough by adding the oil and the salt. Then I used mostly the dough hook to stir in the rest of the flour. I used all three cups of whole wheat flour and was midway through the fourth cup, when I decided to use a little unbleached flour as well. Even at that and after kneading with the dough hook for 10 minutes, the dough was still quite sticky.



(Note: Blogger just couldn't seem to upload in the correct orientation tonight - I'll try to edit later).

Perhaps it was because I used the mixer and not a wooden spoon?

I used unbleached flour on the counter for the end of the knead and left it to rise in a greased straight sided container for about 1 1/2 hours. Then I punched it down and let it rise again for about an hour. This is recommended in the recipe. Shulman says the resulting bread without the second rise will be a bit denser than if it had been given the second rise.

Then I shaped it into loaves and put the two loaves into two greased pans. I used the egg wash to brush over both loaves and then sprinkled them with sesame seed. They rose for about 45 minutes before baking in a 375 degree oven for 50 minutes. I had already thrown out the egg wash, but for a tiny bit. The recipe says to brush the loaves with the egg wash about half way through baking, so I used the little bit to do that.

Even saved to disk, the picture would not upload in the correct orientation - I'm sorry you have to look at it sideways!


These loaves are beautiful but too hot to cut tonight. I'll report on the taste tomorrow.

Tastes delicious - light for a predominantly whole wheat bread. I really like this bread recipe and will make it again in spite of the day long effort.