Anadama with Black Walnut
What a lovely flavor combination for such a robust and tasty loaf of bread. It will be a staple around here through the holidays. The corn, walnuts, molasses just seem to mingle so well with all those lovely holiday cold weather dishes. I can't wait to have a turkey sandwich on this classic New England bread.
The black walnuts are a wonderful addition to this bread. So very healthy, naturally wild black walnuts, none of those pesticide sprays and a flavor that no other nut can compare to IMHO. Have you ever had black walnut caramel cake, ice cream, oh my!
I like the formula from PR BBA. The only changes I made were adding the black walnuts and I did boil the water that was poured over my cornmeal soaker. I would have preferred using polenta and know I have some stashed somewhere in one of my refrigerators.
If you haven't tried this bread and many have and love it. Do give it a try and enjoy your own variations. It slices up beautifully for a change of everyday sandwich bread.
Black walnuts can be found in the stores now. I found these at my local Costco's, other large stores should have them available and fresh.
The bad photos were taken in my kitchen light and night.
I added about 3/4 cups lightly toasted BW.