I made the BBA Anadama yesterday (thanks to the cornbread thread that put me in the mood!).
I spaced on one of the soaker steps and added the molasses in with the rest of the ingredients for the 1-hour "pre-ferment". Anyway, all turned out well, though the bread is a lot darker than I remember from the last time--do you think the molasses stained the crumb? I did throw a bit of WW flour in the mix, but only about 4 ounces out of 20 total, so I don't think that would add much color. Interesting, anyway :)
I baked it free form rather than in a loaf pan, and think it turned our rather pretty:
I've now made a note to myself (next to the one that says "great toasted with cheese") to remember to divide up the ingredients next time--I wish recipes would do that more--especially when the rest of the instructions are on the next page, ha ha.