Anadama Bread, Day Two

Well, I finished it. Six hours later, this is the result.

It's pretty good. I made a few "mistakes" along the way, but I've got a good idea of how I'll do it next time. The end result is very hearty - but quite light. It is soft on the inside with a coarse texture, the crust is slightly sweet and a bit crunchy, but thin. Seems like it will make really good sandwich bread - one that will add a good flavor and texture to the sandwich. Probably will make great toast too - I'll find that out in the morning!

On to the recipe...

First, the ingredients:

4 1/2 cups bread flour
2 tsp instant/rapid rise yeast

1 cup warm water - 90-100 degrees F

1 1/2 tsp salt

6 T molasses

2 T shortening or unsalted butter at room temperature.

Directions:

1) Combine the starter with 1 cup of the flour, the yeast, and the water in a mixing bowl. Wrap and let sit for 1 hour at room temperature until it begins to bubble.

2) Add the remaining flour, salt, molasses, and shortening/butter. Stir or mix with a paddle mixer until the dough forms a ball. Add flour or water a tablespoon at a time until the dough is very soft and sticky.

3) Using a dough hook, or kneading by hand on a floured surface, knead for about 6-10 minutes until the dough ball is tacky, but no longer sticky. Add flour/water as needed.

4) Form the dough into a ball and lightly oil the mixing bowl. Spin the dough ball in the oil to coat and cover the bowl, set aside to rise at room temperature for about 90 minutes or until doubled.

5) When the dough has doubled, remove it from the bowl, cut in half, and shape into two loaves. Place the loaves into two lightly greased loaf pans. Cover and allow to rise for 60-90 more minutes, or until the dough has risen above the top of the pan.

6) Meanwhile, preheat the oven to 350F. Place the rack in the center position. Uncover the loaves and spray the tops with a light mist of water and then dust them with some extra cornmeal.

7) Bake at 350F for 20 minutes, then rotate the pans 180 degrees and bake another 20 minutes or until the loaf is brown on top and sounds hollow when tapped. Remove the loaves from the pans immediately and cool on wire racks.

Happy Baking!

The Sponge - nice and bubbly	Starts out sticky
Forms a nice ball	Oil it to rise
It's risen nicely	Divide and shape loaves
Ready to rise again	Shh! They're rising
Almost ready to bake	Cooling
The first slice	The final product