I baked the best bread!

So, I have been trying to experiment with Peter Reinhart’s different bread recipes from the “Bread Bakers Apprentice” book. Today I made Anadama Bread and my friends and family loved it.

Anadama Bread
Ingredients:

8 oz. cornmeal
8 oz. water
15.25 oz. bread flour
5 oz. whole wheat flour
.22 oz. instant yeast
8 oz. lukewarm water
.38 oz. salt
4 oz. molasses
1 oz. room temperature butter
4 oz. dried wild blue berries
4 oz. raisins

The night before I made the bread, I mixed 8 oz each of cornmeal and water, covered it, and let it sit over night. The next morning, I made a soaker by mixing the yeast, lukewarm water, and half of the bread flour. This mixture sat for 1 ½ hours, until it started to form bubbles. I added the remaining ingredients to this mixture and then kneaded the bread for 12 minutes. Once the kneading was complete, the dough had to sit for another 1 ½ hours. I then gently formed the dough into a loaf, and eight small rolls. I placed the loaf and rolls onto a greased baking pan, lightly oiled the dough, and covered it with plastic wrap, and let it sit for another 1 ½ hours. I preheated the oven to 350°F, and bake the bread for about 30 minutes or until golden brown.

If you are looking for a lightly sweet snack or breakfast, this is perfect for you. I ate one of these rolls (4 oz.) and it kept me full for four hours. This was a really fun project, and there are so many different flavoring ingredients you can experiment with in this recipe. The possibilities are endless!!