Anadama Bread

Ingredients:

• 6 cups all purpose flour

• 1 cup cornmeal

• 3 tsp instant dry yeast/active dry yeast

• 2 1/2 tsp salt

• 2 cups room temperature water (or milk)

• 1/2 cup mild or robust molasses

• 6 tablespoons unsalted butter, melted

1. In the bowl of a stand mixer, combine flour, cornmeal, yeast and salt.

2. In a large bowl with a spout (or a 4-cup measuring cup), whisk water (or milk), molasses and melted butter until molasses has dissolved.

3. On low speed and using the dough hook attachment, slowly add water mixture to flour mixture. Mix until cohesive dough starts to form and no dry ingredients remains, 2 to 3 minutes. Increase speed to medium-low and knead dough for about 8 minutes until dough is smooth and elastic and clears sides of bowl.

4. Transfer the dough to a lightly floured surface, knead by hand for about a minute to form a smooth, round ball. Place dough in a large greased container, cover tightly with plastic wrap and let rise until double in size, 1 to 1 1/2 hours.

5. Grease two loaf pans, 8 1/2 x 4 1/2"; dust with cornmeal.

6. Gently press down on dough to deflate. Divide dough into two pieces. On a lightly floured surface, place a piece of dough (dough that was against bowl should now be facing up) and press into an 8 x 6" rectangle with long side parallel to counter edge.

7. Roll dough into a tight cylinder away from you tucking it under itself as you go. Pinch seam close and place loaf seam side down into prepared pan, pressing gently into corners. Do the same with the second piece of dough.

8. Cover loosely with plastic wrap, let rise until loaf reaches 1 inch above lip of pan (remember center of dough is always taller!), 30 minutes to 1 hour. To test if dough has risen sufficiently, gently poke with knuckle. Dough will spring back minimally.

9. Mist loaf with water and bake in a preheated 375°F until loaf is golden brown and registers 205 to 210°F, about 40 to 45 minutes. Rotate pans half way through baking.

10. Cool loaves in pans for about 15 minutes. Remove from pans and cool completely on wire rack before serving, about 3 hours.

Yields: 2 loaves

Notes&Tips:

• Anadama bread has its origins somewhere in Rockport or Gloucester, Massachusetts. As legend goes, an irate husband (and there are varying accounts of this story) was upset that his wife was always giving him the same porridge made with cornmeal and molasses. One day, he added flour to the mix and Anadama bread was made. His wife's name was Anna and he would say Anna damn 'er when he was upset. But as legends go, we'd never know the truth. Except that Anadama bread is a hearty, delicious bread that can be used for breakfast or with afternoon tea, or even for making a sandwich.

• The amount of sweetness is just right for this bread. It has a slight bit of sweetness which is not overpowering at all. The combination of molasses and cornmeal gives this bread a unique and delicious taste. I prefer just slathering some butter on it and having it with a cup of my favorite black tea for breakfast.

• In baking breads, I have found that when the oven temperature calls for 350°F, my bread does not brown and it requires more cooking time to reach the desired internal temperature. To correct this, I increased by oven temperature to 375°F and my breads bake up perfectly. Get to know your oven and whether you need to adjust the temperature to get the desired internal temperature and the optimal browning of your bread.

• Breads keep fresher in the freezer than in the fridge. If you have an extra loaf, wrap in plastic wrap, then in foil wrap, place in a freezer bag and store in the freezer.