{"id":539,"date":"2012-10-22T21:27:12","date_gmt":"2012-10-23T04:27:12","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=539"},"modified":"2014-01-02T18:25:39","modified_gmt":"2014-01-03T02:25:39","slug":"anadama-bread","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=539","title":{"rendered":"ANADAMA BREAD"},"content":{"rendered":"

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Anadama bread…warm, fragrant, and irresistible.<\/p><\/div>\n

The Rowdy Baker strike has been settled at last, so I got to play in the kitchen today. Do you know what the final straw was? We ran out of bread. Out.Of.Bread. Since we live out in the country and a gallon of gas costs\u2026well\u2026about the same as a loaf of store-bought bread, both sides (stubborn husband and obstinate wife) entered into discussions and compromised.<\/p>\n

Thank goodness, because I honestly don\u2019t think I could have gone much longer without flinging flour.<\/p>\n

Today I dusted off my recipe file and made Anadama bread – probably my very favorite bread to bake. Cornmeal and molasses give it a gorgeous color and complex flavor, perfect for sandwiches and toast. My recipe makes four loaves, because if I\u2019m going to go to the trouble of baking bread, I like to make a big batch and put some in the freezer. If you don\u2019t have room in your freezer, you can easily cut the recipe in half.<\/p>\n

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Freshly ground cornmeal.<\/p><\/div>\n

I grow my own flour corn and grind it as I need it. (Stop rolling your eyes; I just happen to love doing stuff like that.) The corn is multi-colored, so my loaves don\u2019t have the beautiful coppery color that comes with using traditional cornmeal, but yours will. Just do yourself a favor, please, and buy organic cornmeal. GMO corn is scary stuff.<\/p>\n

Grab your apron and give this recipe a try!<\/p>\n

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ANADAMA BREAD<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
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Ingredients<\/div>\n