No Knead Anadama Bread Food

ANADAMA BREAD

Steps:

• Combine 1 cup water, the cornmeal, molasses and 4 tablespoons butter in a saucepan. Bring to a simmer over medium-high heat, whisking constantly, until the mixture thickens and starts to bubble, about 3 minutes. Transfer to the bowl of a stand mixer and let cool until lukewarm (105 degrees F to 110 degrees F), stirring occasionally, about 20 minutes.
• Sprinkle the yeast over 1/2 cup lukewarm water (105 degrees F to 110 degrees F) in a small bowl and let stand until foamy, about 5 minutes. Add to the cornmeal mixture along with 1 cup flour and the dry milk; mix with a wooden spoon. Cover with a kitchen towel and set aside in a warm place until the dough increases slightly in volume and is bubbly, about 30 minutes.
• Mix the dough with the dough hook attachment on medium-low speed, then mix in the salt and the remaining 3 to 4 cups flour, 1/2 cup at a time, scraping down the bowl after each addition, until the dough comes together into a firm, tacky ball. Increase the speed to medium high; knead the dough until it pulls away from the bowl, about 2 minutes. Turn out onto a lightly floured surface and knead by hand until smooth and pliable, adding more flour as needed, about 5 minutes. Brush a large bowl with vegetable oil; add the dough, cover with a kitchen towel and set aside in a warm place until doubled in size, 1 hour to 1 hour, 30 minutes.
• Brush a 9-by-5-inch loaf pan with vegetable oil. Punch down the dough and turn out onto a clean surface. Shape into a smooth 4-by-8-inch loaf, then transfer to the pan. Cover loosely with oiled plastic wrap and set aside in a warm place until the loaf rises above the pan by 1/2 inch, 30 minutes to 1 hour. Meanwhile, preheat the oven to 375 degrees F.
• Uncover the pan and transfer to the oven. Reduce the temperature to 350 degrees F and bake until the bread is golden and sounds hollow when tapped, 35 to 45 minutes. (Cover loosely with foil if it is browning too quickly.) Brush with melted butter and let rest in the pan, 10 minutes. Turn out onto a rack and let cool before slicing or freezing.
• MAKE IT AHEAD Let the bread cool completely, wrap in plastic wrap and foil, and freeze for up to 2 weeks. To serve, unwrap and thaw at room temperature for 2 hours. Reheat, wrapped in foil, at 300 degrees F until warmed through, 30 minutes.

NO KNEAD ANADAMA BREAD

Steps:

• Mix together the cornmeal and 1/2 cup water and cook a few minutes until a soft mush. Add butter and molasses.
• In a separate bowl mix together dry ingredients. Create a well in the center and poor in cornmeal molasses mixture. Mix together, then start adding a cup of water. The dough should be too sticky to knead, but still a dough--not a batter. Spray (or brush) the top lightly with cooking oil then put the whole bowl in a plastic grocery sack and set aside for 8 hours.
• Turn the dough out on a well floured board (I use whole wheat flour for this). Liberally sprinkle the top with flour and let it rest for 10-15 minutes. Fold the dough over on itself several times. If its too sticky to do this easily, just keep adding bits of flour until the folding goes easily. Finally gather the dough into a ball, place it on a piece of parchment, cover with a dish towel (not terry cloth) or cloth napkin, and let it rise a couple of hours.
• Preheat the oven to 450 with a dutch oven or other heavy oven proof pot (with a lid).
• When its time to bake, score the top of the loaf with a razor. Holding onto the parchment paper, lower the bread into the hot pot--paper and all-- and put the lid on. Bake for about 25 minutes with the lid and 10 without.
• This will not have a hard crust like most artisan breads. The pot lid helps it not to become overly brown.
• The times listed include only active prep time and cooking time--not the hours you just set it aside.

ANADAMA BREAD

Steps:

• Place cornmeal into bowl.
• Carefully pour boiling water into cornmeal, stirring to make sure it is smooth.
• Let stand to cool for about 30 minutes.
• Stir in molasses, salt and butter.
• Place yeast in pan, then bread flour, the cornmeal mixture.
• Select white bread and push "start".

ANADAMA BREAD

Steps:

• To Make Soaker: Use first 4 ingredients. Mix all together until combined.
• Cover and let sit at room temperature 12-24 hours.
• To Make Biga: Use ingredients 5-7. Mix all together until dough forms.
• Knead with wet hands for 2 minute
• Let rest 5 minute Knead again with wet hands 1 minute (Dough should be smooth.).
• Transfer to clean bowl, cover and refrigerate at least 8 hrs and up to 3 days.
• Remove from fridge two hours before using.
• To Make Final Dough:
• Final Dough: Use all soaker, biga and remaining listed ingredients.
• Chop soaker and biga into 12 smaller pieces each. (Flour if it makes them easier to handle.).
• Combine with all other ingredients and knead with wet hands 2 minute
• Turn onto floured surface and knead 3-4 minute.
• Form dough into ball and let rest 5 minute.
• Knead 1 min, then place in clean, oiled bowl and roll to coat.
• Cover and let rise until 1 ½ times original size.
• Place dough in 4 x 8 ½" loaf pan and let rise until 1 ½ times original size.
• Preheat oven to 425*. Place loaf in oven and reduce heat to 350*.
• Bake 40 min, rotating loaf 180* half-way through.
• Bread should be rich brown in color, sound hollow when tapped and have an internal temp of 195*.
• Let cool 1 hr before cutting.

OLD-FASHIONED ANADAMA BREAD

Steps:

• Mix the cornmeal with the 3/4 cups cold water in a medium saucepan.
• Whisk in the boiling water and bring to a boil over medium heat.
• When the cornmeal mixture starts to boil, add the butter, molasses and salt.
• Cook until the mixture is the consistency of pudding-- stirring constantly.
• It should take about 7 minutes.
• Transfer this mixture to a large bowl and let it cool to lukewarm.
• Don't get impatient with the cooling, because if it's too hot (over 115 degrees farenheit), it will kill the yeast.
• It will form a skin on the top, but it's no big deal.
• Sprinkle the yeast over the warm water in a small bowl and let it sit until the yeast looks foamy.
• Stir to dissolve the yeast, then add it to the cornmeal mush.
• Just an aside about the"warm" definition in case you are a beginning bread-maker without a thermometer.
• The temperature you want is when you drop water on your wrist, it feels neither cool nor hot-- test it the way you would a baby's bottle.
• I killed yeast with too-hot water when I was starting out.
• Now back to the recipe.
• Mix the all-purpose and wheat flours together and start stirring them into the cornmeal mixture, a cup at a time to make a soft, sticky dough.
• Turn out onto a lightly floured work service and knead until the dough is smooth and elastic, about 10 minutes.
• You can add more flour as needed, but don't get carried away.
• Because of the molasses, the dough will stay sticky.
• As long as the dough isn't sticking excessively to the board, you have enough flour.
• I knead this with my stand mixer, and there's always a little"smear" of dough around the edges of the bowl.
• Form the dough into a ball and put it in a large, lightly oiled bowl.
• Turn the dough ball to get a little oil all over it.
• Let rise until double in size, about an hour.
• Punch the dough down (Really, just pick up the sides and let it collapse on itself. No need to be violent.), cover with a towel, and let rest in the bowl for 10 minutes.
• Get two 9-x5-inch loaf pans ready by lightly oiling them.
• After the dough's little rest, divide it into two pieces and shape each piece into a loaf.
• Put them in the loaf pans, and roll them around so they get a nice little coating of oil.
• Cover with a towel and let the loaves rise until they touch the top of the pan.
• That takes about half an hour.
• While they're rising, preheat the oven to 400 degrees farenheit, and position your rack in the center of the oven.
• Slide the loaf pans in and bake for 15 minutes, then turn the oven down to 375 degrees and bake until the loaves are golden brown and sound hollow when tapped on the bottom.
• Let cool in the pans for 10 minutes, then remove the loaves from the pan and let cool on a wire rack.

MIMI'S ANADAMA BREAD (BREAD MACHINE)

Steps:

• Put the ingredients in your bread machine according to directions.
• Basic cycle; light crust; loaf size.
• Check it while it is kneading to make sure it is the right consistency; if it is dry add a few drops of water slowly till it is right and if too wet, add a tad of flour slowly.
• Cool on rack.

ANADAMA BREAD

Steps:

• In a larg bowl, dissolve the yeast in the warm milk.
• Stir in the molasses and butter.
• Add the cornmeal and 1 cup flour and beat vigorously until smooth.
• Mix in salt and enough remaiing flour to make a stiff daough.
• Knead until smooth and elastic.
• Form dough into a ball and place it in a lightly oiled bowl.
• Turn it once to coat the surface with oil.
• Cover with a cloth and place in a warm area until it has doubled in size[approx 1 1/2- 2 hours].
• A closed car in a sunny spot is a good location.
• Punch the dough down and let it rest for 10 minutes.
• Shape into 1 large loaf and place in well greased loaf tins.
• Allow to rise until almost doubled[45-60 minutes].
• Brush tops with beaten egg.
• Bake in a preheated 375 deg F oven for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

ANADAMA BREAD

Steps:

• Dissolve the yeast in warm water and let sit to proof while you are preparing the rest.
• Bring the water and salt to a boil in a saucepan.
• Add the cornmeal slowly stirring all the while so it will not get lumpy.
• Pour into a large bowl.
• Add the molasses and butter; cool to lukewarm.
• Add the yeast mixture and stir well.
• Add the flour gradually to make a good dough that you can knead.
• Knead 100 times.
• Place in greased bowl and let rise till doubled, about 1 1/2 hours.
• Punch down and divide in half and place in two greased pans.
• Let rise till almost double (about 1 hour).
• Bake in 375 degree oven for 40-45 minutes placing foil on top if it starts getting too brown.