Ana- what-a? bread

After a very stressful two weeks filled with Organic Chemistry, Physics and Microbiology exams, its good to finally be home for Thanksgiving break. I can finally just deflate, just let all the stress, worries and craziness completely leave my mind. I love having my soft warm bed, cuddling with my dogs, and, most of all, having free reign of the kitchen. Am I in the mood for some fresh baked bread, a hot bowl of oatmeal, or homemade soup? Well, all I need to do is head to the kitchen, gather some ingredients from the well stocked (and NOT dorm-sized) kitchen, and work some magic.

Apparently, I'm not the only one taking advantage of my unhindered access to the kitchen. My mother, well aware of the my love for epicurean adventures, has not so subtly used my affinities to her advantage. The first night I was home, she informed me that she had all the ingredients for chili in the fridge, and, if I had NOTHING to do, it would be just awesome if I made it. Of course, I willingly aquiesced. I mean, hey, she offered to do my trash bag full of laundry. I'd say that's worth me making dinner for her.

The same evening, I decided to try out a recipe for pumpkin cinnamon rolls filled with homemade pumpkin butter. I prepared and rolled the dough  and allowed them to set in the fridge, so they would be ready to bake in the morning. Unfortunately, I woke up to a few stubborn rolls that had refused to rise. I allowed them to sit in the fridge while I decided how I was going to coax them into some delicious fluffy rolls. My mom woke about a half an hour later, peaking into the kitchen. After saying good morning, the first words out of her mouth were "I was expecting to wake up to the smell of cinnamon rolls." After I explained what had happened, she smiled and said, "I guess I'll just have to wait."

During a pre-Thanksgiving grocery run, Mom found a jar of coconut curd in the jelly aisle. Curious, she grabbed a jar and added it to the cart. Later, when we had finished unloading and putting away the groceries, she said, " This coconut curd would be delicious with some warm, nut bread." Of course, at the thought of warm bread, my mind started churning. Mmm, warm homemade nut bread, maybe with some roughly chopped walnuts. I immediately began searching for recipes on my phone and found a simple recipe for Anadama Bread from Eating Well. It looked delicious and easy, sweetened with molasses and made without ANY shortening. The only thing that left me wondering was.... What is Anadama Bread?

According to Food History, the bread originated from either Gloucester or Rockport, Massachusetts during the nineteenth century. The bread has a few legends associated with it, but one thing that is know for sure is that it was produced by small bakeries in the fishing community. Regardless of its history, with molasses and cornmeal, the bread has a unique texture and a delicate, smokey sweetness.

Anadama Bread

Ingredients

• 1/4 cup cornmeal, preferably stone-ground
• 1 1/3 cups boiling water
• 1/4 cup molasses
• 1 1/2 cups whole-wheat flour
• 1 1/2 cups bread flour, or all-purpose flour
• 1 package RapidRise yeast
• 1 1/2 teaspoons salt
• 1 egg white, mixed with 2 teaspoons water for glaze
• * 3/4 cup chopped walnuts

Preparation

1. Combine cornmeal and boiling water in a large glass measuring cup. Add molasses and let stand for 5 minutes or longer to soften the cornmeal and to cool the liquid until it is the temperature of a baby's bottle (105 to 115°F).
2. Combine whole-wheat flour, bread (or all-purpose) flour, yeast and salt in a food processor. Pulse to mix. With the motor running, gradually pour the cornmeal mixture through the feed tube until a ball forms. Process for about 45 seconds to "knead" the dough (it will be sticky). Turn the dough out onto a floured surface. * knead in chopped walnuts. Cover with plastic wrap and let rest for 10 minutes.
3. Coat a baking sheet with cooking spray. Dust with cornmeal (or flour), shaking off excess. Punch down dough and form into a 7-inch-diameter round loaf. Place on the prepared baking sheet. Cover lightly with plastic wrap that has been coated with cooking spray and let rise until doubled in bulk, 40 to 45 minutes.
4. Set a rack in the center of the oven; preheat to 425°F. Just before baking, place a shallow pan of hot water on the lowest shelf in the oven.
5. Brush the risen loaf lightly with the egg-white mixture, taking care not to let it drip onto the pan. Use a sharp knife to make two slashes, 1/2 inch deep, in a crisscross pattern on top.
6. Bake the bread for 10 minutes. Brush again with the glaze and rotate pan 180° (from front to back). Lower oven temperature to 400° and bake for 10 to 15 minutes more, or until golden and the bottom sounds hollow when tapped. Transfer the bread to a wire rack to cool.

* indicates modifications

The glaze and baking the bread with a pan of water made the perfect crust while still maintaining the soft, chewy inside. The recipe was super easy, quick and (accoring to my mom) perfect for COCONUT CURD!

MMMM pumpkin!

Looking at the photos of the devastating effects of Hurricane Sandy gives me chills (not to mention the chills I get from the frigid cold weather that she brought with her). Seeing the damage and destruction that she imposed is a Halloween fright much scarier than any ghoul or goblin.  Pictures of cars underwater, seaside houses engulfed in sand, and countless misplaced families are plaguing the internet, reminding all of the imminent rebuilding that is to come.  All I can to do is pray for those who have lost so much and thank God that my home and family are safe.

But I also thank God for the beautiful fall that preceded Sandy. Words cannot even describe the vibrant colors, cool autumn air and overall beautiful environment that characterized the months of September and October this year. I found myself frequently stopping on my walks to and from classes to take pictures (to the point where I was almost late for class… oops).  Without any color retouching, the pictures turned out with astonishing hues of red, orange, yellows and browns dominating the frames. Like the leaves that sprinkle the cold ground, I have fallen for fall.

Fall, the last hurrah before a long cold winter, is truly a colorful celebration of the end of a year of life. As the trees shed their leaves and the corn crops yield their harvests, we celebrate the abundance of nature. We cuddle up in warm, cozy sweaters and suede boots as we stand encircled by the cool, fall breeze. We enjoy the tastes and colors of our favorite fall foods, such as apples, winter squash and pumpkins…. Oooh…. Pumpkins!

Pumpkins are truly an iconic fall product. They are the plump, orange vessels that you gladly carved faces into in preparation for Halloween, and the fleshy, sweet vegetables that you prepared and baked into pies. But now, with the popularity of pinterest and the plentiful output of the vegetables this year, pumpkins have established an even more prominent and diverse role in our lives. Everywhere from Bath and Body Works to Starbucks, pumpkins have been included… No, showcased… this season.

Perusing pinterest this fall, I have come across some interesting (yet delectable) pumpkin recipes, including pumpkin pancakes, pumpkin muffins, pumpkin ice cream, pumpkin cupcakes, pumpkin smoothies, pumpkin lattes, pumpkin oatmeal, pumpkin chili, pumpkin risotto (For some reason, this reminds me of Bubba’s shrimp speech from Forrest Gump)… an d this list never ends. I have seen entire boards on pinterest dedicated to the wonders of pumpkin.

So, naturally, when I had the opportunity to go to my kitchen, I mean, go home, I had to bake something with pumpkin. Since I love breakfast and am addicted to bread, I chose to make pumpkin pie bagels. They are decently healthy, at only about 200 calories for 9 bagels, plus, they are very delicious. All the delicious flavors of pumpkin pie in a cute, little, convenient package.

 

Pumpkin Bagels (Lady Behind the Curtain)

Ingredients

-          2/3 cup water (70 to 80 degrees)

-          1/2 cup canned pumpkin

-          1/3 cup packed brown sugar

-          1 teaspoon salt

-          1-1/2 teaspoons ground cinnamon

-          3/4 teaspoon ground nutmeg

-          1/2 teaspoon ground allspice

-          3 cups bread flour

-          1 package (1/4 ounce) active dry yeast

-          1 egg white

-          1 tablespoon water

-          1 tablespoon cornmeal

Directions

1.      In a large mixing bowl dissolve yeast in the warm water. Add the pumpkin, brown sugar, salt, cinnamon, nutmeg and allspice; mix well. If using a mixer: add flour and mix until the dough comes together and forms a ball. If NOT using a mixer: Stir in enough flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.

2.      Place in a bowl coated with cooking spray, turning once to coat the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

3.      Punch down dough; shape into 9 balls. (I weighed mine, they came out to be about 2.7 ounces)

4.      Push thumb through centers to form a 2-inch hole. Stretch and shape dough to form an even ring. Cover rest for 10 minutes. Flatten rings slightly.

5.      Fill a Dutch oven two-thirds full with water bring to boil. Drop bagels, two at a time, into boiling water. Cook 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain on paper towels.

6.      Whisk egg white and 1 tablespoon water, brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2-inches apart on prepared pan. Bake at 400 degrees for 15-20 minutes or until golden brown.