Anadama - Famous New England Bread (Peter Reinhart) (oven)

Regarding honey - I have no idea, unfortunately. But I want to note that the molasses is also very thick. It does not pour like condensed milk or sour cream. It is like honey (non-sugar) and looks like.

Lubricate with any VEGETABLE oil. Better refined, or even all the bread will smell. If this is not a problem for you, then generally anyone. I use unrefined olive.

I don't bake in MV at all. I can't compare, I always bake in the oven.

Sprinkle with grains is authentic. If you don't sprinkle it, and figs would be with her, nothing will happen.)))

1 tsp will raise, but time can take much longer (until the desired concentration of yeast is reached, while they are breeding there))). We'll have to navigate by the state of the test, and not by my time marks. By the way, I also always have a Saf-moment.

Thank you Natul.
I reasoned something like this ...
I diluted the honey a little, because it's still bread, not a biscuit, but I had to add a couple of tablespoons of flour, because the dough turned out to be liquidish because of this.
That is, it seems to be kolobkuetsya, but rather soft, immediately strives to creep away.
While she is parting (I set it for 1.5 hours, I will look at the behavior), then I will report the result.

I like pancakes with corn flour, well, in general, cereals, but very fine.
This is what Moldovans sell on the market.
When fresh, it gives such an appetizing aroma.
But if it stands for a long time, then it tastes strong.
I’m waiting for the heat to subside, I’ll get to the bread machine, and bake such bread, I think so.
While I will learn the recipe and subtleties, thank you

I baked it too! Taking into account the recommendations in the topic, I added a little more flour - palenta + corn flour in almost equal proportions did not take all the specified water
He got up quickly, almost ran away from the HP where he stood at the proofing. Now it is cooling down, yellowish, ruddy. I'll taste it tomorrow.

And I will also mark here. Here's what happened. Sorry about the mess on the table, Saturday lunch is in full swing.


I had a little polenta, 40 grams, the rest of the corn in the form of flour. I keep only dark maltose molasses (for Borodino bread), so the color of anadama came out a little strange.
The taste is very interesting and unlike anything else. Even corn is not felt, although it is usually noticeable.
My household and I liked both the bread and the story, so I went and bought more polenta.

[SvetaI]

SvetaI,

Sooooo beautiful. A flawless dome - great performance!

To your taste - you're very right! Interesting and unlike anything else. A honey note, a kind of corn porridge with a caramel note. Or not porridge ...)))

Nata, good afternoon!
I with my thanks and gratitude from the family

Delicious and fragrant bread!

Used polenta grits and dark maltose molasses.

Do you need molasses as much as 115 g? Is this dessert bread? Can it be reduced to 30-40g?

[Fotina]

Fotina, I did it strictly according to the recipe.
The bread is not sweet at all. Sweetish taste is barely perceptible)
tried it with soft cheese, ham and without everything.
The taste is wonderful

[Scarecrow]

Scarecrow,

Nata, wonderful, intriguing bread. Tell me, is it possible to bake it with a loaf or only in the form? Thank you



Scarecrow,

Oh, Nata, I forgot to ask, Do you have maltose molasses pounds? Now I'm looking for molasses, so there is rye, caramel, molasses, by the way, too, but only with buckets))) Which one is better to opt for? Thanks again))))

[Katarzyna]

Katarzyna,

Yes, I think so. And for some reason I didn't get one of the last loaves. Such a putty came out - tin ... Therefore, be careful with molasses. Better put it much less. Half straight.

[Scarecrow]

Scarecrow,

Oh, Nata, thanks for the advice! For example, I will put grams, so 50-70, and the rest, up to 115 with what to replace?
Is it possible to form this bread into a loaf or does it need to be baked exactly in the shape? Will it not blur, for example?

[Katarzyna]

Katarzyna,

The dough turned out, in principle, the usual for wheat bread. Therefore, it is quite possible to try with hearth bread.

Replace the remaining grams of molasses after kneading with water if necessary. Molasses is thicker, less water should be needed than 115-50 / 70, but it is best to look at the dough in general. And then immediately replace it with water, and then it turns out that it is necessary to adjust in the direction of adding flour (because such flour came across, for example, with such moisture). Why such an adventure? Cut the molasses (I remind you - I had maltose) and then look at the test: whether you need to adjust the water.

It's just that molasses is such a thing that does not evaporate during baking, unlike water, although both dilute the consistency of the dough.

[Scarecrow]

Scarecrow,

Thank you, Nata, I get it. I will try)

[Scarecrow]

Scarecrow,

Nata, what kind of uniforms do you have? It's not aluminum, is it? Thank you)))

I somehow forgot about this bread, so thanks, girls, for reminding
Yesterday I soaked the flour (the grains were not at home). There was no molasses either, - I replaced it with diluted honey, and did not guess a little with the liquid, I had to add flour. Next time I want to try it with maple syrup. Or with inverter
It turned out 2 big such bars.
The bread is already cooling down, - beautiful, tasty (the crust has already been crushed, without waiting, so to speak).
Natasha, thanks again for a delicious and quite convenient recipe

[Scarecrow]

Scarecrow,

Nata, what kind of uniforms do you have? It's not aluminum, is it? Thank you)))

The most aluminum to eat. Old Soviet from the bakery. It's just that they are so black from a layer of non-stick carbon)).



Olga VB,

Yes, it has a very attractive aroma: honey with corn, like corn flakes and sticks)).

[Scarecrow]

Scarecrow, thanks for the wonderful bread! I, however, replaced butter with vegetable oil and replaced maltose with maple syrup. In our area, they do not know such a beast Added flour about 2 st. l. It turned out to be such a delicate crispy crust. Photo attached. thanks again

[meatball]

meatball,

Good! It turned out!
The bread is famous and interesting, it makes sense to try it)).

[Scarecrow]

Scarecrow, I will definitely repeat. You just need to get the molasses. I want authenticity.

[meatball]

replaced maltose with maple syrup

Great idea, by the way! And then I have this syrup for how many years dangling, I do not know where to put it. And the bread is very sunny.

In our area

Where are you from, meatball, and what is your name? This can be specified in the profile and it will be visible to everyone. Or don't you want us to see? Then, of course, don't specify.

[SvetaI]

SvetaI,

How can you not know where to put the maple syrup ?? Ooooh!))) For pancakes and yogurt - sacred)). Especially in varenets.

How can you not know where to put the maple syrup ?? Ooooh!)))

Well, you want - I'll give it to you? Nobody eats sweet sour milk from me, but bought it for pancakes. The maple syrup pancakes are a classic. And nobody liked it.
Wild people, uneducated ...

[SvetaI]

SvetaI,

Yes, I'm far away))). I would take it. My liters of guzzle and do not hesitate))). I was tortured to buy))

[Scarecrow]

Scarecrow, cools down, the smell mind eat off, baked for 2 hours at 190-200. Here before landing , and here is the result. .

[Ketsal]

Ketsal,

It smells like honey and sweet corn sticks, corn porridge with butter. Everyone at once!)))

[Scarecrow]

Scarecrow, Nata, thanks a lot for the recipe! My husband liked the bread so much that I baked it according to your recipe more than once and it has firmly established itself in our menu. Ordinary corn grits, indeed, crunchy in the finished bread, but the bread gets a brighter flavor than bread with the addition of corn flour without grits, which is closer to ordinary bread both in appearance and in taste characteristics. Ideal in combination, as recommended by the recipe.Molasses, in such an amount, did not replace honey, too sweet and fragrant bread could be, I replaced it with 55 g of apple jam and water to a total amount of 115 g, usually, when kneading the dough, the adjustment goes towards reducing the amount of water by about 70 g

[Corsica]

Corsica,

It turned out sooo beautifully! I agree that the bread is original, eye-catching, with a bright taste. I'll come back from vacation - I'll bake too. I bought molasses (black molasses). I will dilute with caramel and will exercise)).

yes, it is beautiful, this bread!





The crust is something extraordinary. Crunchy, thin, but not prickly. Sunny bread! I think I'll charge it at least five times now, until we are full.

This one is on brown rice molasses. Ideally.

And I need to. We finish the butter roll - I will.

This bread in toast is simply incomparable! I would say the most delicious toast for me!

[Svetlenki]

Svetlenki,

Notes of honey, some kind of caramel, corn in the aftertaste is gorgeous bread, I agree with you. Its taste is downright unique

I put it on again. it’s over already For us, it’s phenomenally fast from 500 grams of flour (I counted)

Making this bread was a pleasure! Thanks for the recipe! The bread smells very tasty. I'll take one bun to my friends, we'll eat the second ourselves. I hope my family will like it, except that my husband may not like the hard grits. But there is not much of it, I mainly put corn flour.

[Katerina. TO]

Katerina. TO,

If you try, tell us. Probably, you don't need to put oak nibs, replace everything with flour.

She did not delay the test. The grit is absolutely not felt. Delicious. A bit sweet. But I really like sweet breads. The sandwich with salty curd spread was awesome! Morning coffee will be just fine. Even with cheese, even with a fish, but with anything. I will definitely bake some more.

The family approved. The daughter said very tasty. Thank you !

[Katerina. TO]

Katerina. TO,

So that's great! By the way, I am also a fan of sweet and not sweet. Moscow buns in childhood and a piece of doctoral dissertation with sweet tea - it was our everything!))

I baked this bread again. Delicious!

Himself a bun, a bun for a friend and a bun for an elderly neighbor ... everyone likes it.
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