The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Anadama Bread

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Yolandat's picture
Yolandat

Anadama Bread

I have decided to work my way though Peter Reinhart's The Bread Baker's Apprentice. I have made my own challah for some years now but really rarely ventured into any other breads. There are many techniques that I need to perfect.  I have read though the first part of the book and today I started with Anadama Bread. I substituted honey for the molasses as I am not keen on the flavour. I need to buy myself another loaf tin. I only have one small one and the recipe make 2 loaves. I did the second one in a pyrex loaf dish. I still had a small amount of dough and made it in a smaller pyrex dish. The one in the metal loaf tin looks beautiful. It has a nice rounded top browned nicely with a nice bit of oven spring. The two in the pyrex had no oven spring and lack the nice even shape of the metal tin. They were all treated in the same way proofed in the same place the only differerence is the  pryex.  Has anyone else noticed this? My friend came over with wine and cheese and we ate the smallest one. It had a lovely flavour but seemed a little heavy and the bottom 2 cm was a little more compacted. I will cut one tomorrow and see if the heaviness was a result of cutting while it was still warm or not. The pretty loaf will go to my parents. 

Comments

Yolandat's picture
Yolandat

The far right is the one baked in the tin. The centre one is the larger baked in the pyrex. 


 


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TThe crumb is much better now that the bread has cooled. Next set of days off... Bagels

ehanner's picture
ehanner

Very nice looking breads!


Eric