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!