baked bread challenge # 1- ANADAMA BREAD
The origins of this bread it is diverse and confusing, there are so many stories about. Peter Reinhart in his book make sense saying it is possible to come from a lonely, unhappy man in Rockport, MA who's wife left him, one given day. All remain in his lonely house was some flour, corn meal,and molasses. He start making "ANA DAMN'ER!" bread from all of this.
At the end, after I baked this bread I was surprised as good was the taste and texture of cornmeal into each slice. I definitely will make again, maybe changing the shape AND THE METHOD OF BAKING...
I started adding the corn meal to a mixer, and flour, and salt and yeast and mix well with the paddle first.
I cover the dough and leave it to rise for 1 hour.
The dough riced nicely, I add Vermont maple syrup ( I didn't have molasses in the pantry, and I figure it that Maple syrup it is a "New England " product, to be in the same team as our poor left alone man from Mass).
Change the paddle with the hook to mix the dough, thoroughly for 5-7 minutes. Or you can knead manually for 5-7 minutes.
I start giving a long shape and rolling around.