Veg Planet: Three Seed Anadama Bread

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* Exported from MasterCook *

 

Three Seed Anadama Bread

 

Recipe By : Vegetarian Planet by Didi Emmons, page 13

Serving Size : 24 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups cornmeal

2 cups water

2 tablespoons unsalted butter

1/4 cup molasses

preferably blackstrap

1 tablespoon dry yeast

1/2 cup warm water

3 1/4 cups unbleached white flour

1 cup whole wheat flour

1 1/2 teaspoons salt

1/4 cup sunflower seeds

3 tablespoons poppy seeds

3 tablespoons sesame seeds

1 tablespoon flax seeds -- (optional)

 

Makes 2 loaves.

 

This is a traditional New England bread made from cornmeal and wheat

flour. The story behind the bread's name comes in many versions; the most

common concerns a hungry fisherman in Gloucester, Massachusetts, who was

fed up when his wife, Anna, didn't have any bread in the house. He

begrudgingly made his own bread, adding some cornmeal and molasses on a

whim, and when he sat down to eat it he cursed, " Anna, damn her! "

 

This bread is just as good without seeds, but it is more healthful with

them. It is especially good toasted.

 

1. Mix 3/4 cup cornmeal with the 2 cups water in a heavy saucepan over

medium heat. Stir the mixture with a whisk until it bubbles. Add the

butter, the molasses, and the remaining 1/2 cup cornmeal. Cook for another

2 minutes while stirring. Transfer the mixture to a plate, and let it cool

for 15 minutes.

 

2. Meanwhile, dissolve the yeast in 1/2 cup lukewarm water. In a large

bowl, combine 2 3/4 cups of the white flour, the whole wheat flour, the

salt, and all the seeds.

 

3. Add the cornmeal mixture and the yeast mixture to the large bowl. Stir

well with a sturdy spoon until the dough forms a solid mass. Transfer the

dough to a floured work surface, and knead it for 7 minutes, adding some or

all of the remaining 1/2 cup flour if necessary.

 

4. Place the dough in a large, lightly oiled bowl, cover the bowl with a

damp towel, and let the dough rise in a warm spot until it has doubled in

bulk, about 1 hour.

 

5. Punch the dough down, and knead it in the bowl for 1 minute or

so. Grease two 9-by-5-by-3 -inch loaf pans. Cut the dough in half with a

sharp knife, and shape the halves into two loaves. Place them in the pans,

cover with the damp towel, and let the loaves rise until they have almost

doubled in bulk, about 45 minutes. While the dough is rising a second

time, preheat the oven to 375F,

 

6. Bake the bread for 45 to 55 minutes, until the loaf sounds hollow when

tapped on the bottom.

 

7. Remove the bread from the oven, and let it cool on a rack. This bread

freezes well. It also keeps well at room temperature, wrapped, for 3 days.

 

 

 

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