BBA Challange: Anadama Bread

I am so excited to be part of the BBA Challange! What is that exactly? Well let me explain. I stumbled across a blog akuindeed http://akuindeed.com/ and read about challanges that were held in the past using the cookbook by Peter Reinhart called Bread Baker's Apprentice. Akuindeed is organizing another challange and it started this week. I ran out to Border's and bought the book. I read all the intro while on an airplane ride and now I am posting my first challange. More information may be found here: http://akuindeed.com/?page_id=3099

This bread originally was baked in New England.

The first step is to soak a mixture of coarse cornmeal and water overnight. Included are the before and after 24 hours of soaking.

I added the corn meal soaker to some other ingredients and mixed. On the right is after the mixture sat for an hour. Notice the bubbles from the yeast that are starting to activate.

I added the rest of the ingredients and mixed it all together.

The dough finished mixing. Placed in an oiled bowl.

The dough after it proofed.

I scaled the dough out into

2 even pieces.

I formed the 2 loaves.

I had one metal pan and one

glass pan. Here are the before and

after loaves when done proofing.

The loaves out of the oven.

I sliced the loaf while stil warm

I couldn't wait. It has some

texture to it from the cornmeal.

It is very yummy!!!

Thanks for the challange

Chris from

Akuindeed.com