Anadama Bread

Ingredients

• 3/4 cup cornmeal, plus
• 2 tablespoons cornmeal
• 7 tablespoons whole wheat flour
• 1/2 teaspoon salt
• 1/2 cup water, plus
• 2 tablespoons water
• 1 3/4 cups whole wheat flour
• 1/4 teaspoon instant yeast
• 3/4 cup water (room temp)
• 1 cup whole wheat flour
• 5/8 teaspoon salt
• 2 1/4 teaspoons instant yeast
• 3 tablespoons molasses
• 2 tablespoons melted butter or oil

Directions

1. 1

   To Make Soaker: Use first 4 ingredients. Mix all together until combined.

2. 2

   Cover and let sit at room temperature 12-24 hours.

3. 3

   To Make Biga: Use ingredients 5-7. Mix all together until dough forms.

4. 4

   Knead with wet hands for 2 minute

5. 5

   Let rest 5 minute Knead again with wet hands 1 minute (Dough should be smooth.).

6. 6

   Transfer to clean bowl, cover and refrigerate at least 8 hrs and up to 3 days.

7. 7

   Remove from fridge two hours before using.

8. 8

   To Make Final Dough:

9. 9

   Final Dough: Use all soaker, biga and remaining listed ingredients.

10. 10

    Chop soaker and biga into 12 smaller pieces each. (Flour if it makes them easier to handle.).

11. 11

    Combine with all other ingredients and knead with wet hands 2 minute

12. 12

    Turn onto floured surface and knead 3-4 minute.

13. 13

    Form dough into ball and let rest 5 minute.

14. 14

    Knead 1 min, then place in clean, oiled bowl and roll to coat.

15. 15

    Cover and let rise until 1 ½ times original size.

16. 16

    Place dough in 4 x 8 ½” loaf pan and let rise until 1 ½ times original size.

17. 17

    Preheat oven to 425*. Place loaf in oven and reduce heat to 350*.

18. 18

    Bake 40 min, rotating loaf 180* half-way through.

19. 19

    Bread should be rich brown in color, sound hollow when tapped and have an internal temp of 195*.

20. 20

    Let cool 1 hr before cutting.