How to Make the Sourdough Anadama Bread
Learn how to make this classic New England bread made with cornmeal and molasses!
What is Anadama Bread?
•Anadama bread has its origins in coastal New England in the early 1900's. •It's made with a cornmeal porridge, molasses, and whole wheat flour. •Popular at many New England bakeries.
•Bread Flour •Whole Wheat Flour •Cornmeal •Water •Salt •Sourdough Starter •Melted Butter •Molasses •Egg, for egg wash
1. Make the Cornmeal Porridge
Pour boiling water onto cornmeal and stir, breaking up any clumps. Let the porridge rest and cool for 30 minutes to hydrate.
2. Add Molasses and Butter
Stir in the molasses and melted butter to make the cornmeal/molasses mixture.
Mix the flours and salt. Add the sourdough starter, cornmeal/molasses mixture, and more water to the bowl. Mix for 6-8 minutes.
4. Bulk Fermentation
Place the dough in a warm location to ferment for 5-6 hours or until doubled in size. Every hour, use damp hands to stretch and fold the dough in the bowl.
5. Overnight Proof
Place the dough into the refrigerator to continue proofing overnight. This will improve the flavor and make shaping the sticky dough easier.
Punch down the dough, roll it out into an oval slab, and roll it up into a 9-inch log. Transfer to a bread loaf pan.
7. Final Proof
Proof the dough in a warm location for 4-5 hours, or until it reaches the top of the pan.
Preheat the oven to 375ºF (191ºC). Brush the top with an egg wash. Bake for 45-55 minutes.
Cool, Slice & Enjoy!
Cool on a wire rack for an hour before slicing. This soft bread is excellent served with soups, stews, as breakfast toast, or for lunch sandwiches.
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