I’ve accepted the BBA (Bread Baker’s Apprentice) Challenge (even though I’m a little late). Here’s the Anadama Bread just about ready to go in the oven. I used a silicon load pan and a regular non-stick loaf pan. The silicon one was a bit narrower so the bread rose a LOT higher above the pan. We’ll see which one is better.
The molasses in the bread made it smell very, well, molasses-y while it was coming together and rising. It was a very easy process. Soaked the cornmeal overnight and then make the sponge this morning (adding about 1/2 the flour, yeast, water). It bubbled up quite nicely in about 1 hour. I then added the rest and mixed it with the paddle of my KA until it came together and then switched to the bread paddle. Used that for about 3-4 minutes until the dough started riding up the paddle. Then hand-kneaded it until it passed the ‘window pane’ test.
Let it rise again, about 75 minutes, until doubled. It was beautiful turning it out on the board for shaping and benching. It was nice and soft and easy to work with. Shaped the two loaves, put them in the pans and we went for our walk. By the time we were back they had crested the rim of the pans (especially the one in the silicon pan).
Preheated the oven, sprayed with water and sprinkled corn meal. In the oven they went. The oven spring was impressive! I ended up only baking them about 30 minutes (rather 40 or more) as I tested the temperature and it was already over 190 and they were sounding hollow.