Anadama - Famous New England Bread (Peter Reinhart) (oven)

[Swelling of the cereal:]

Anadama - Famous New England Bread (Peter Reinhart) (oven)

Category: Yeast bread

Kitchen: American

Ingredients
Swelling of the cereal:
cornmeal / grits or grits only	170gr
room temperature water	230gr
Dough:
wheat bread flour	575gr
dry yeast	2h l.
salt	1.5 tsp
syrup	115gr
unsalted butter at room temperature	30gr
slightly warm water	230gr

Cooking method

• The bread is famous. You can even say legendary. The calling card of New England (a region in the northeastern United States that includes several states). Required ingredients are cornmeal / grits and molasses. It is better to take the corn component exactly as a crumble (small polenta - something like this). Because some graininess should be present. I roughly halve flour and grains.
• Reinhart also describes a standard story about the origin of the name of this bread. The man had a fight with his wife and she left him, leaving only a cup of corn grits and molasses on the table. Hungry, the man mixed it all, added yeast, flour and what happened was baked in the oven, saying something like "Anna, damn you!". In general, spewing curses on her poor head. In English it sounds like: "Anna, damn'er!" That later became almost the exact name of this bread.
• In fact, this is the bread of the unpaired method. However, Reinhart added a swelling step to the corn grits, which allows for the release of sugars and further enhances the flavor. Moreover, this mixture is called a soaker. Like, swelling.)))
• 
• 1. On the eve of baking day, mix the corn ingredients with water. Leave at room temperature overnight. There will be a sour cream consistency. The next day it is decently thicker, the water is partially absorbed.
• 2. Mix 250g flour, swollen corn, water, yeast. You get a creamy mass, which must be left at room temperature for 1 hour. It will bubble up, rise up.
• 
• 3. Add molasses, salt, remaining flour and butter. Mix well. The dough should not be sticky, dense, but soft and pliable, well formed. The water or flour will have to be adjusted to achieve this type of dough. And mainly because of the characteristics of the molasses you are using. It can be different. With different fluidity and moisture. I added an additional 1 tbsp. l. water.
• 4. Put the well-kneaded dough in a greased bowl, roll into a ball and leave to ferment until doubled (about 1-1.5 hours).
• 
• 5. Place the dough on a greased surface, divide it in two and gently shape the loaves into the greased molds. I really enjoyed working with oil. I began to mold all Reinhart products in oil. The task has become so much easier for me, especially when it is necessary to shape carefully and save the bubbles. Try it - you won't regret it.
• 
• 6. Arrange for about 1 hour. The dough increases in size by 2-3 times.
• Preheat the oven to 180 degrees (the temperature seemed more successful to me 190-200), sprinkle with water, sprinkle with corn grits and in the oven for 40-50 minutes with steam. Up to amber brown. Halfway through the process, you can flip the tins 180 degrees for even baking.
• 

Time for preparing:

2 days

Note

About molasses. I foresee questions of how to replace it. Honestly, honey is not very suitable here, although why not try it. However, molasses is not so sweet.
In addition, molasses is different. From completely black, unrefined (we call it molasses), to completely light.The taste will vary from the use of different types of molasses. I have never seen molasses in our free sale. Our molasses are lighter in color. Reinhart prefers the lightest (refined, i.e. refined) that can be bought. I used maltose. The darker, the more pronounced and rich taste it will give.

I can't help but note that the dough is raw and when baked it smells absolutely fantastic: corn porridge with a creamy honey note. When baked, this aroma naturally intensifies.

After baking the bread, stand and cool on the wire rack for at least an hour. So it "ripens" and shows itself in all its glory. And the taste, I tell you, is excellent! With a hint of sweetness, a crispy, delicious crust with a non-wheat flavor.

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For some reason, the Reinhart breads seem to me undersalted all the time. You can also add salt to this one. And the oven is better at 190-200 degrees, not 180. At 180, it takes more time than the maximum 50 minutes indicated by him.

Scarecrow, can’t you cook this yummy in a bread maker?

Scarecrow, can’t you cook this yummy in a bread maker?

It is unlikely for a full cycle, but if you manually adjust the process, it is quite. But be sure to halve the recipe, otherwise it will be too much for HP.

As for me, molasses is wonderfully replaced by maple syrup, or honey slightly diluted with water.

As for me, molasses is wonderfully replaced by maple syrup, or honey slightly diluted with water.

In small volumes, I replaced molasses with honey (well, where 1 tbsp. L. Or something like that). Large - never tried. She made oatmeal Blanchet Franchengauzen and Anadamu only on molasses, so in this case she was not an advisor.

Now I smeared a piece of bread with curd cheese and smelled it. What a pleasant and unobtrusive, pronounced taste of this bread. Wah-wah-wah ...

The idea of ​​bread with the addition of corn flour has been in the air for a long time (thoughts are material) ... I slightly deviated from the recipe in the sense that there was no molasses at home - I added 2 tablespoons of honey, and since fasting, instead of butter - vegetable oil .. .. The bread is delicious, airy, fragrant, thanks for the recipe

Well, one more liberty, I separated 1/3 of the dough and added a few spoons of cocoa - it turned out to be a curl ...

When did you manage ?!

Did you soak the corn? Did you just add flour or grains too?

The bread is delicious. Especially for a sandwich with butter, curd cheese. That is, with those products that do not clog it, they give it a taste.

I forgot to tell you that it is very convenient to sprinkle with grains on top through a fine sieve. In the same way, cocoa is poured onto tiramisu. Scatters very evenly and beautifully.

... I had time, I am a good girl ... In the evening I read it, immediately soaked the flour, and in the morning I baked it ... I only added flour, sprinkled it through a fine sieve, but coarse flour, so ... well, I flopped out of the strainer, it turned out in places not evenly ... I really want to try with butter and cheese, but after Easter ... I even managed to buy molasses today, so I will repeat ...

Scarecrow, very interested in bread, I love these mixes. True, my dukhova is a contender for a trash can, so I want to try it in a x / stove.
From the description of the process, I realized that it would turn out in several passes. First, swell for the night, I think you can simply in a bucket, in the morning add the second ingredients and mix there, and then after swelling add the last one and you can put a full program starting with kneading, etc. until the end of baking. It should turn out, didn't you mess up anything?

It seems to have messed up nothing. But why put a full program on, if all that remains is to distance and bake?

With the "manual" mode, I would do this:
1.soak the corn in a bucket overnight
2. Add the first part of the ingredients. Stir, let it bubble.
3. Add the rest of the ingredients, mix, leave until doubled.
four.Wrinkle (not including HP, just with your hands, without fanaticism (we simulate a weak wrinkle with careful molding). Leave to rise on the proofer.
5. Bake.

I understood everything, I’ll start tomorrow, but I’m running for molasses ... Thank you.

Scarecrow, thanks for the detailed master class! The bread is amazing !!! Crispy crust and unexpected tenderness inside ... And how beautiful it turned out ...! Unfortunately, there is no molasses - I replaced it with diluted honey, otherwise I strictly adhered to the recipe. The bread turned out to be excellent and even the holes in the bread to the top were more often and a little larger than at the bottom (according to your photo
The baking time at 180 degrees was over 50 minutes.
I went to put a big, big plus sign.

4. Wrinkle (not including HP, just with your hands, without fanaticism (we simulate a weak wrinkle with careful molding).

And how do you do manual kneading in HP - around the shoulder blade or what?

[nadlen]

4. Wrinkle (not including HP, just with your hands, without fanaticism (we simulate a weak wrinkle with careful molding).

And how do you do manual kneading in HP - around the shoulder blade or what?

With my hands I crush on the top (I lower the carbon dioxide) and a little from the sides (from the sides of the bucket to the scapula). Not much. But there is a visible effect (the dough becomes lower).

nadlen

I agree, good. The crust tastes just great. Especially when you just get out of shape. It is perfectly crispy and has a characteristic flavor.

Thank you for your reply.
And please tell me why you need to release these gases - it seems to me that then the dough rises with difficulty (I have it in sourdough). What will happen if they are not released and is it possible to do (the dough nya sourdough) without stirring up? Please teach a novice fool.

Good day!

Tell me, can molasses for this bread be dark, from beets? Or just light?

Thanks for the answer. I'm waiting.

Good day!

Tell me, can the molasses for this bread be dark, from beets? Or just light?

Thanks for the answer. I'm waiting.

Anything can be done. The darker, the grown will taste. These are the words of Reinhart. He prefers the lightest molasses available, and you can take whatever you want.

Thank you!

Natasha, I am running with thanks! Finally, I liked the cornbread, of course, portions, for lack of molasses (yes, all three are in the basket, but I won't send the order) - a mixture of honey and muscovado. The crust is very thin, but I was already late for a manicure, I took it out of the oven a little earlier. Perceptibly sweetish, according to her husband's characteristics - "loaf!" I am writing and think that it makes sense to try this dough in the form of baguettes to bake This is what the disappearance of rye flour brings people to - corn and other flour pulled
THANK YOU!!!!!!!!!!!

Something I can't get the cereal almost did not swell the water did not absorb and remained solid, the dough turned out to be liquid, I added more flour, but still very sticky, I don’t know what will turn out to be upset

Something I can't get the cereal almost did not swell the water did not absorb and remained solid, the dough turned out to be liquid, I added more flour, but still very sticky, I don’t know what will turn out to be upset

Don't panic. Everything should work out. If the cereal is too large, it is hard and does not absorb water very well, so there could be "extra" water, which has liquefied the dough unnecessarily. Further, flour can be wet, so they did the right thing to add more. The dough for pan bread is usually more pliable and softer than for hearth bread. This dough in a hearth shape will not hold the shape, it will be recognized. And in forms it clings to the walls. So let's hope for the best, be sure to report the result.

So I scold, after 40 minutes the dough began to run away from the bucket, took it out, kneaded it a little, put it in a mold, after 20-30 minutes I think I will put it in the oven. We will hope that everything will work out

When I found your recipe before the story, I read it to my husband, I laughed for a long time and asked to cook it, I hope then I will not be scolded either, which is not tasty

So I scold, after 40 minutes the dough began to run away from the bucket, took it out, kneaded it a little, put it in a mold, after 20-30 minutes I think I will put it in the oven. We will hope that everything will work out

If you tried to get out of the bucket, it means that the density of the dough is sufficient for the shape (the dough retains the evolved gas and rises. Excessive liquid simply does not hold the bubbles, they break through and evaporate, the product turns out to be flat, like a sole). So I hope everything goes well. I'm waiting.

I don't think he will scold. He will look into the eyes with enthusiasm and praise with aspiration! And at least you are not Anna !!

SO THERE IS A FUNGUS FROM THE OVEN




Smells like bread and honey (honey instead of molasses and a little water)

The second handsome man still reaches, but just as gorgeous

If the roof doesn't fall, there will be a miracle, not bread

Well, in-oh-oh-oh-from. The fungus is awesome. The husband will be delighted, he is simply obliged!

SO THERE IS A FUNGUS FROM THE OVEN

Have you tried it?

the cereal is very hard to chew

the groats are very hard to chew

as if the croup was large. We need flour. My cereal was like semolina. For polenta, not corn porridge.

Natakh, I put your miracle on the proofer. Hold on!

Natakh, I put your miracle on the proofer. Hold on!

I’m not in the next room, you don’t get to me if I’m ... I can’t hold on)))

I'll get there !!!!

I'll get there !!!!

I didn't take that into account ... Oops. Hold on then))) ...

Here! What to say? The groats are crunching ... large ... probably ... but that didn't stop me from crunching half of the loaf at once ... I really liked rolling in butter, weigh it! The bread is insanely delicious. With molasses, I got bullshit, I had to add flour, no less than 100 grams, in the end, 2 breads came out: a loaf, which is not there and a round one, which is WHEN there is
Knead in HP on "pizza", mixed it, turned it off, went to gully with butter, came, sticks out I did it, while undressing, I come, sticks out again! Yoprst! I put it on the table, divided it, laid it out, let it stand for an hour, set it to bake: a round one in a cartoon, a loaf in the oven ... At the 34th minute on the cartoon, the lid and a loaf were torn off, the steam behaved decently in the cloud. In the oven, the time was enough for 35 minutes, in the mule - 1 hour 20 minutes.

[Scarecrow]

Scarecrow, thank you very much for the detailed recipe. The first time I baked bread with corn flour - everything worked out, the bread was delicious and beautiful. True, I baked without cereals - with cornmeal wallpaper - but the grains still felt good.

I don't know if my bread can be called Anadam, since I also baked without cereal, but with corn flour, and also replaced 200 grams of flour with whole grain, and instead of molasses - honey 60 grams, but it turned out very tasty.


Thanks for the recipe !!!

You can - you can call it. Gorgeous execution. This is Anadama. Flour or cereal is not critical. And then people with cereals miss - it turns out to be large and crunches.

Yes, I read the comments and did not risk it. But somehow I will definitely repeat with the addition of cereals, Belovodye has a very finely ground corn porridge, and I will try with it!
Thanks again!

I also took this bread to bake While a continuous experiment: I read the recipe yesterday and soaked the cereal. I had to read the comments right away, but I put everything in HP and realized that she could not cope with this amount. My stove interfered and I turned it off, because I was busy with dumplings. My dough stood as if on a dough. Then she divided: part in Kenwood mixed, and the other in HP, added flour. I have no molasses, put honey and sugar. Now the bread is proofed in the HP and in the multi.

Mine is ready for a long time, I will post pictures soon.

Nadeyus, your croup was fine. And then a large one is very felt as crumbs on the teeth.

, your croup was small. And then a large one is very felt as crumbs on the teeth.

Is it for me? When I kneaded, I re-read the whole Temka. If mine do not kill me for a new experiment, then next. since I will first cook porridge from it

[Albina]

Albina,

Of course you do. I usually don't talk to myself like that)))

You could feel the groats in the dough, most likely it will be in the bread.My fastidious will express everything

Mine did not eat this bread I had to put another one in the morning Now I have bread Even today I will not bake anything

Mine did not eat this bread I had to put another one in the morning Now I have bread Even today I will not bake anything

Chop and dry it. Put in cutlets / crackers for breading.

What mischievous, fastidious.

Mine like this bread. But with cereals you have to guess. It should be small, small, like semolina. Usually called - for polenta. And it's very good to add honey to it. Although with so much corn - of course, not for everybody.

Half a loaf baked in a cartoon is gone

Who eats it up if they didn't eat it?)))

This is my day before yesterday:



Here's more in the forms:

I eat it. She gave her eldest son a quarter to visit.

[at]

Nata, I urgently need a consultation, because I already set it, and then I thought
1. If all the same with honey, then how much honey, how much water (diluted), - honey is very thick.
2. Has anyone tried less yeast bathut? I have a Saf moment. I put 1 tsp for now. and fell into thoughtfulness, will it raise? I have cereals sifted through a sieve, without flour.
3. Che crumbsspat ?, - a form or a blank? And what will happen if you do not sprinkle it? And then I urgently need to run to grind.
4. Where did the bread appear tastier and more luxurious - in the MV or in the oven?
5. Bowl for proofing and molding table with what kind of oil is it better to lubricate - corn, olive, sunflower, ..., some other oil?
Generally, 🔗