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Anadama Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 27 Feb 2017 23:59:59 -0800
v117.n008.2
* Exported from MasterCook *

                             Bread, Anadama (City Tavern)

Recipe By     :Walter Staib
Serving Size  : 32    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      1/2         ounce  active dry yeast -- 2 packages
   2               cups  warm water -- 110 - 115F
      3/4           cup  coarse yellow cornmeal -- plus extra for coating pan
      1/2           cup  dark molasses
   6        Tablespoons  unsalted butter -- softened
   1           teaspoon  salt
   5 1/2           cups  bread flour

In the bowl of an electric mixer, whisk together the yeast and the 
warm water. Let stand about 10 minutes, until foamy.

Fit the mixer with the dough hook attachment and beat in the 
cornmeal, molasses, butter, and salt. Mix in the flour, 1 cup at a 
time, to make a moderately stiff dough.

Turn the dough out onto a lightly-floured surface and knead for 6 to 
8 minutes, until smooth and elastic, adding only enough flour to 
prevent sticking.

Transfer the dough to a large bowl coated with vegetable oil and turn 
the dough to coat all surfaces. Cover with a slightly damp towel and 
let rise in a warm, draft-free place for 1 to 1 1/2 hours, until 
doubled in size.

Punch the dough down. Turn out onto a lightly-floured work surface 
and divide it in half. Cover and let rest for 10 minutes.

Preheat the oven to 375°F. Grease a large baking pan with butter and 
sprinkle with cornmeal.

Shape each half of the dough into a ball. Place the balls, smooth 
sides up, on the prepared baking pans. Flatten each ball into a 
6-inch round loaf. Cover and let rise for 30 to 45 minutes, until 
almost doubled in size.

Bake for 25 to 30 minutes, or until almost doubled in size. Serve 
warm or cooled and toasted.

The City Tavern in Philadelphia, PA is a historically accurate 
reconstruction on the original site of the 18th century City Tavern. 
It specializes in 18th century style gourmet cuisine. 
<http://www.citytavern.com/>

Source:
   "The City Tavern Cookbook"
S(ISBN):
   "978-0-7624-3417-6"
Yield:
   "2 loaves"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 131 Calories; 3g Fat (18.2% 
calories from fat); 3g Protein; 23g Carbohydrate; trace Dietary 
Fiber; 6mg Cholesterol; 70mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 
0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.