* Exported from MasterCook *
Bread, Anadama Corn
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Holidays Low Fat
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups cornmeal
1/4 cup wheat germ
2 1/4 cups whole wheat flour
3 cups all-purpose flour -- unbleached
1 1/2 tablespoons granulated yeast -- (2 packets)
1 tablespoon kosher salt -- or to taste
1/4 cup vital wheat gluten
3 1/2 cups lukewarm water
1/2 cup molasses
water
1. Whisk together the cornmeal, wheat germ, flours, yeast,
2. The dough can be used immediately after the initial rise, though
it is easier to handle when cold. Refrigerate it in a lidded (not
airtight) container and use over the next week.
3. On baking day, dust the surface of the refrigerated dough with
flour and cut off a 1 lb (grapefruit-size) piece. Dust with more
flour and quickly shape it into a ball by stretching the surface of
the dough around to the bottom on all four sides, rotating the ball a
quarter-turn as you go.
4. Allow the loaf to rest for 90 minutes (40 minutes if you're using
fresh, unrefrigerated dough), covered loosely with plastic wrap, on a
pizza peel prepared with cornmeal or lined with parchment paper.
Alternatively, you can let the loaf rest on a silicone mat or greased
cookie sheet.
5. Thirty minutes before baking time, preheat the oven to 450F, with
a baking stone placed on the middle rack. Place an empty broiler tray
on any other rack that won't interfere with the rising bread.
6. Just before baking, use a pastry brush to paint the top crust with
water. Using a serrated knife, slash the loaf with quarterinch-deep
parallel cuts.
7. Slide the loaf directly onto the hot stone (or place the silicone
mat or cookie sheet on the stone). Pour a cup of hot tap water into
the broiler tray, and quickly close the oven door. Bake for about 30
minutes, until richly browned and firm. If you used parchment paper,
a silicone mat or a cookie sheet under the loaf, carefully peel it
off two-thirds of the way through baking. (Smaller or larger loaves
will require some adjustments in resting and baking time.
8. Allow the bread to cool on a rack before slicing.
Description:
"Native American-inspired loaf sweetened with molasses."
Source:
"Artisan Bread in Five Minutes a Day"
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Per Serving (excluding unknown items): 121 Calories; 1g Fat (4.6%
calories from fat); 5g Protein; 24g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 183mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fat; 0 Other Carbohydrates.
NOTES : This classic combination of corn and molasses is perfect at
Thanksgiving or served with a hearty stew. This loaf spreads and
bakes flatter than most corn breads.
Molasses is an unrefined sweetener that imparts much more flavor
complexity than white sugar. There are bitter and caramel notes to
savor, and it beautifully rounds out the rough edges in the whole
wheat we used to boost the fiber and vitamin content of the bread.
This recipe makes enough dough for four 1 lb loaves, and can be
doubled or halved.