The first bread was a success! Believe me, I had my doubts since it went through 3 rising and proofings stages. I thought for sure it wouldn't rise or I would look at it too hard and it would immediately implode, but apparently this is a tough bread that can withstand anything. And rightly so considering the story behind it. The name Anadama got it's name years ago when a very frustrated man was constantly cussing at his wife named Ana saying "Ana Damn 'er" who only would serve him cornmeal and molasses for breakfast. The tough girl added yeast and flour one day, and the Anadama bread was made.
It's a simple and mild flavored bread (partially because I think I should have added more salt). I only had access to salted butter so I underestimated the additional salt to include and it's got a sweet hint due to the molasses. By the way, should you need to bake with molasses, Peter recommends the Brer Rabbit Molasses brand.
This one's going to stay short and sweet, because the best news is it rose, didn't burn, and was super delicous. The 12th stage to bread baking according to Peter is to be patient and let the bread sit for one hour before eating. We skipped step twelve and went straight to the eating, which explains my lack of pictures. Yum. Up next, Greek Celebration bread.
It's a simple and mild flavored bread (partially because I think I should have added more salt). I only had access to salted butter so I underestimated the additional salt to include and it's got a sweet hint due to the molasses. By the way, should you need to bake with molasses, Peter recommends the Brer Rabbit Molasses brand.
This one's going to stay short and sweet, because the best news is it rose, didn't burn, and was super delicous. The 12th stage to bread baking according to Peter is to be patient and let the bread sit for one hour before eating. We skipped step twelve and went straight to the eating, which explains my lack of pictures. Yum. Up next, Greek Celebration bread.
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