The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain de Grits

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KenK's picture
KenK

Pain de Grits

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


summerbaker's picture
summerbaker

Neat.  I love this recipe and here in North Florida we have some pretty good quality local grits as well.  I'll have to use them in the Anadama Loaf some time.


I hope the you ended up having a good Thanksgiving despite your wife's illness.  I laughed when I read your post and read it out loud to my husband because, being about nine weeks pregnant, I was moaning and groaning to him all day yesterday about feeling nauseous and not wanting to cook!


Summer

KenK's picture
KenK

It is quite good though I don't know that I will make it again unless for the novelty factor.  It has a very moist and soft texture. The syrup gave it a strong after-taste that  disapeared when it was completely cool.  I don't really even like cane syrup but I was going for a theme.  I believe it would be good with nuts and/or dried fruit. Pecan, fig, grits loaf?  A new Southern Classic.



This was the first Thanksgiving since we have been married that we were completely alone.  I marinated a pork tenderloin and cooked it on the grill, made a squash souffle and a salad from mixed greens that I grew myself, plus the delicious dinner rolls I had made.  It was probably one of the tastiest Thanksgiving meals I have ever eaten. 


She said she couldn't taste anything, between hacking and sneezing.  : (


I'm glad she is better today.  I can be sympathetic for about three days, tops.

summerbaker's picture
summerbaker

Looks great!  I'm with you on the cane syrup.  I have no idea how people eat the stuff on pancakes.  Your meal sounds like it was delicious.  I made dinner rolls for our family gathering as well, although I couldn't face eating them.  People tell me that they were good, though.


I also grow salad greens.  In fact I just started a bunch more seeds today along with leeks and carrots.  There's nothing like a home grown salad!


Summer

amazonium's picture
amazonium

Mmmmm, count me in on this one! I grew up with cane syrup on Mama's hot buttermilk biscuits. Grits- I pride myself on having 'converted' many people from grits haters to grits lovers after tasting mine! REAL grits bear no resemblance to the watery tasteless things you get in a little dish in a restaurant, trying to look as if they just might be edible- nahhhhh. There is a reason they are served on the side- so they don't muck up the whole plate! I would love to try your grits bread recipe!


 

bwaddle's picture
bwaddle

I've started adding pecan meal to some of my loaves. I really like the flavor.


Bettie


 

LLM777's picture
LLM777

I get my cane syrup from a man that boils his own; it is the best I've ever had, great flavor, not too thick, with minimal after taste. It may be a taste you had to have grown up on, like my family sitting around the porch sucking on actual sugar cane.


Your bread looks great and I always love a Southern twist, great idea.  :)