What is anadama bread?

Anadama bread is chewing, sweet, dense, granular treatment of New England. The exact origin of bread is unclear, although it seems that the recipe has developed over the age of 40 of the 20th century. Along the east coast of the United States, many bakeries make anadama bread that can be eaten fresh and warm or stored to do tost and eat later. It is an excellent base for French toast and also complements various foods. Every evening he would serve a bowl of warm corn flour and pudding molasses. The fisherman longed for bread and added flour and yeast and murmured "Anna-Damn Ji!" as he did. The result was Anadama Bread, corn yeast bread with a rich taste of added molasses. Anadama bread can also be made with a mixture of whole grain and white flour or with rye flour depending on personal taste. The whole Gdéšť Anadama bread will be richer and walnut.

you want to make anadama bread, combine four cups of flour with two polewith a spoon and 1 ½ teaspoon of salt. When heated 2 ¾ cups of water, ¾ cup of molasses and ¼ cup butter in a thick pot. The vegan version of Anadama bread can be made with oil instead of butter. Mix well and remove from heat when the mixture reaches 120 degrees Fahrenheit (49 degrees Celsius). Stir the flour mixture with wet ingredients, beating until it combines 1 ¼ cups of corn flour and two other cups of flour before adding. Add flour until you make a soft dough.

Turn the dough to a well -fleed surface and mix for about 10 minutes until the elastic. Select a large bowl and roll the dough in it, cover the warm damp cloth. Divide the dough into two, mix briefly and let the dough rest for 10 minutes before pushing it into the loaf pans. Cover the pans and let the dough rise until it doubles again for about 40 minutes. Slide the pan into the preheated oven Fahrenheit (191 degrees Celsius), cooking for 35 minutes. After the decline, the lower part of the bread should sound hollow.