* Exported from MasterCook *
Bread, Anadama #3
Recipe By :Alison Roman
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Low Fat
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons unsalted butter -- room temperature, plus more
2 1/4 tsp. active dry yeast -- (1 1/4-oz envelope)
1 cup cornmeal -- stone-ground medium
1/4 cup molasses -- mild-flavored (light)
2 tablespoons white sesame seeds -- or hemp seeds
1 tablespoon black sesame seeds -- or nigella seeds
2 teaspoons flax seed -- golden
2 teaspoons flax seed -- brown
2 teaspoons poppy seeds
1 1/4 teaspoon kosher salt
2 cups all-purpose flour -- plus more for surface
1 large egg -- beaten to blend
Salted butter -- for serving
We like this textured, molasses-tinged loaf with a mix of seeds, but
you can simplify by using a larger amount of just a couple of them.
Preheat oven to 375F. Lightly butter an 8x4" loaf pan and line with
parchment paper, leaving generous overhang. Place yeast in a medium
bowl (or the bowl of a stand mixer) and add 1 cup warm water; stir to
dissolve yeast. Add cornmeal, molasses, hemp seeds, nigella seeds,
golden and brown flaxseed, poppy seeds, salt, 2 cups flour, and 2
Tbsp. unsalted butter. Using a wooden spoon (or dough hook if using
stand mixer), mix until no dry spots remain.
Turn out dough onto a lightly floured surface and knead until dough
is smooth and elastic, 10 to 15 minutes (alternatively, mix in stand
mixer on medium speed 8 to 10 minutes). Lightly butter a medium bowl.
Transfer dough to bowl and turn to coat. Cover with plastic wrap and
let rise in a warm, draft-free spot until almost doubled in size, about 1 hour.
Punch down dough to deflate; cover. Let rise again until about
doubled in size, about 1 hour.
Turn out dough onto a lightly floured surface and pat into an 8x4"
rectangle. Starting at the short side farthest from you, roll up
dough, pinching the seam as you go, to create a tight roll. Pinch
seam to close; tuck ends under and pinch to seal. Place seam side
down in prepared pan and cover with plastic. Let dough rise until it
crests the top of the pan and springs back slightly when pressed, about 1 hour.
Brush top of dough with egg. Bake, rotating halfway through, until
bread is baked through and top is a deep golden brown, 45 to 50
minutes. Let cool slightly in pan on a wire rack before turning out.
Let cool before slicing (if you can wait that long). Serve with salted butter.
Do Ahead: Bread can be made 5 days ahead. Store tightly wrapped at
room temperature.
Cal 260, Fat 7, Carb 43g, Sod 320mg, Fiber 3g, Pro 7g
S(Internet address):
https://www.bonappetit.com/recipe/anadama-bread
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Per Serving (excluding unknown items): 182 Calories; 4g Fat (22.1%
calories from fat); 5g Protein; 31g Carbohydrate; 2g Dietary Fiber;
23mg Cholesterol; 206mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2020 - 0808