Anadama Bread - Reinhart's Bread Bakers Apprentice

I've made this a few times in the past and it's always been a light and fluffy loaf. Which in all honesty this should have been but instead I made the super dense anadama BRICK!  Basically instead of taking the recipe and dividing or scaling it properly I made it up and tossed it into my Pullman pan. Let it finish it's prove (which was enough to press on the lid) and baked it off. In hindsight it was probably too much dough and would have been better with less to get more of that fluffy result....but even as a dense bread it's delicious. 

FULL RECIPE AND CALCULATIONS HERE

Tasting Notes: The molasses is present and adds a nice sweetness to the bread. Reinhart mentions in the book that he recommends a light molasses for most people, I only had dark and like it just fine. The light fluffy version if scaled and baked properly makes a great toast. This more dense version isn't light and crispy but dense and toothsome. Checking in with my family and they actually like the more dense version.

Time/Effort: 2 days - An overnight soaker for the corn meal, then day 2 is mix, prove, shape, prove, bake. Super quick compared to sourdough but normal for a commercial yeast bread.  

Would I make it again: Well given that this is at a minimum the 3rd or 4th time I've made it...yep. It's a good bread.