Sunday, January 22, 2012

Val's Twisted Anadama Bread

So good with soup or stew!


Winter is here.  Time for soups and stews and all that warms the body and soul.  There is a place for bread in all of this!  Here is my "twisted" version of Anadama Bread, a hearty, slightly sweet New England mult-grain bread made with cornmeal, oatmeal, and molasses.  It is the perfect accompaniment to soups and stews.

Ingredients:

  • 1.5 cups potato water (or plain tap water)
  • 1.5 tbsp pumpkin seed oil (or other seed oil)
  • 3 tbsp molasses
  • 1.5 tbsp honey
  • 1.5 tsp salt
  • 3 cups white flour
  • 1/3 cup cornmeal
  • 1/4 cup whole wheat flour
  • 1/4 cup oatmeal
  • 2 1/4 tsp yeast (or one packet)


For the glaze:  one egg beaten with one tbsp of water
For the finishing touch: sunflower seeds


Preparation:

If you have an electric mixer with a paddle attachment or a bread machine, just throw your ingredients together – keeping in mind your machine’s instructions – and let the machine do the kneading.

When the kneading is done, let the dough rise for about 45 min. or until it has doubled in size.  I like to cover the dough with a damp dish towel.  (If you prefer hand kneading, see my note on hand kneading in my Best Ever Polenta Pumpkin Seed Bread Recipe.)

Once the dough has doubled, pour it out onto a board or countertop.  Divide the dough into two loaves.

Divide your loaf into two equal parts


Divide each of the two loaves into two parts, and roll each piece into a 12-14 inch long cylinder.  You should now have four long loaves.

Make four long loaves


Take two loaves and join them together in a twist.  Repeat for the second two loaves.

Here's the fun part!


Move the twisted loaves to a baking sheet or loaf pan.  As a precaution, I suggest lining the pan with baking paper.  This will prevent sticking (if you are planning to use the egg wash; see below).

Preheat your oven to 390 Fahrenheit (or about 200 C) and let the dough rise again.  This time it should need about 25-30 min.

Place the loaves in a baguette pan or baking sheet


Once the dough has risen, beat the egg and water together with a fork, and apply the mixture to the surface of each loaf.  Sprinkle sunflower seeds over them.

Add the egg wash and sunflower seeds


Bake the twisted loaves for 20 to 25 minutes, until they have turned a deep rich brown.  Immediately remove from the baking sheet to the cooling rack.  Let cool before slicing.

Delicious!


Here is a clean-up tip.  Use a plastic pastry cutter to scrape the flour from your work surface.  You will be surprised at how easily the bits come together.

Clean up is a breeze!


Stay warm and enjoy the winter, everyone!

No comments:

Post a Comment

Thanks for sharing your thoughts!

Share It