Thanksgiving is not going as planned; I'm stuck here with a sick and cranky wife.  I made this bread to have something to do more than anything.

I used the Anadama formula from the BBA; with a Southern turn.  I substituted stone ground grits and cane syrup. 

The grits came from an acquaintance of mine that operates a mill.  The next time I see him I plan to inquire as to what kind of wheat he has.  Here is a good article about Mike and his mill.

http://atlanta.creativeloafing.com/gyrobase/mike_buckner_fielder_s_flour_junction_city_ga_/Content?oid=592428

Having recently become a little weary of what seems like endless work on my sourdough starter and loaves based on Reinhart's formula in BBA, I decided to explore some of his other breads.  With so many people doing the BBA Challenge I decided to start in the beginning since there is much guidance out there for people who wish to make bread from the early chapters.  It has all been very useful and in particular I'd like to thank the Pinch My Salt blog for putting on the BBA Challenge and inspiring so many people to help each other become better bakers:

http://pinchmysalt.com/the-bba-challenge/bba-breads/

My Anadama loaf, which was a big hit with friends and family.

Anadama crumb.

Delicious sticky Greek Celebration Bread.

.....and crumb.

As always, thanks to everyone at TFL for taking some of the guesswork out of my baking!

Summer

Hi all --

I just posted about making the first bread of the BBA Challenge, Reinhart's Anadama.

Check out photos and a recipe at Flour Girl. 

And feel free to join in on the challenge!

Happy baking!

Heather

This weekend I baked Reinhart's Anadama Bread and the Poilane-style Miche featured on the cover of BBA.  Someone mentioned the Anadama recipe in another post, and I remembered making it years ago from a Better Homes recipe.  Needless to say, the BBA recipe is head-and-shoulders above my old one.

Here are some picts of the Anadama Bread:

The Miche was a monster, but a lot of fun to build and bake.  Here it is just before slashing and baking:

And fresh out of the oven:

And finally, what miche photo spread would be complete without...

My humble tribute to Peter Reinhart!!

This being the second time I've baked bread, I decided to try my childhood favorite.

Anadama Bread (from www.anadamabread.com)

Ingredients

½ c. coarse cornmeal
2 T. butter
2 c. boiling water
1 tsp. salt
½ c. unsulphured blackstrap molasses
1 pkg. dried yeast
5 c. unbleached flour

Making it

1. Stir the cornmeal slowly in water the boiling water and let steam over a double boiler for a minimum of one hour. You can make it up and let it sit overnight.

2. Add the butter, molasses, and salt.

3. Cool a bit. When lukewarm, add the yeast dissolved in warm water.

4. Add enough flour to make a stiff bread dough.

5. Knead for 10 minutes

6. Turn into a greased bowl covered with a damp cloth and let sit for 1 - 1½ hours until double in bulk.

7. Shape 2 loaves and place in 2 greased medium bread pans; let rise until double in bulk.

8. Bake in hot 400 degree oven for 1 hour. Note: I baked it @400 for 30 minutes and then 350 for another 20.  

I tried making Anadama Bread from Peter Reinhart's BBA.

I never heard of it before but it sounded interesting.

Here it is:

As you can see it didn't rise.

Mom thinks maybe I should've put more yeast or maybe baking something in the soaker.

I'm willing to blame the scale (horrible old scale...or my measuring cups). I need a new scale but I haven't found a good one to buy locally yet.

There are more pictures here  and my story here.

One day I will try it again but not too soon.

It did taste nice and sour and we liked it but...I don't think this is how it's supposed to look.

I love molasses in bread which makes Anadama one of my all time favorites!

Hello, I'm new here. My wife and I took Reinhart's whole grains class at Johnson and Wales a few weeks ago and loved it. Since then, we've been making bread at home constantly. Here's a variation of his anadama recipe using blue cornmeal. If you look closely at the picture, you can tell a purple tinge in the bread.

I've lurking for the past month or so and thought I should introduce myself.
First off this site has a tremendous amount of material, ideas, and wholesomeness.  It is good to visit often.
I've been making bread for home for about two years now.  I've learned quite a bit, like now most of the time my loaves turn out okay.