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.