Anadama Bread

Bread again,… seems that this blog is slowly mutating into a bread blog rather than a food blog *hehe* … who would have thought that?

So back to this particular bread:
I really love to stroll through Mary’s (The Breadchick) blog and I love her breads. Some time ago I found her Anadama Bread post and I loved the story she told us about this bread.
So I bookmarked it for later… this weekend I was looking for a bread, an easy and quick one since I did not have too much time anyway to fuss with rising times and stuff.
I found the bookmark to this Bread again and it seemed to yummy I decided to give it a try.

As you can see it worked! YAY!

I sticked to the recipe *promise* as fara as I could – only used spelt flour insted of wheat (as always…)

1/2 cup corn meal
3/4 cup boiling water
1 cake compressed fresh yeast (or 1 packet active yeast)
1 cup warm milk (100 degrees)
pinch of sugar
1/3 cup molasses
1/4 cup water, room temp
3,5 cups white spelt flour
0,5 cups rice flour
1 tsp salt
2 Tbsp soft butter

other than that I sticked to the recipe and the instructions given by Mary.

My toughts:
The dough was wonderful to work with and although it as a lot of yeast it did not taste all “yeasty” like some breads do. I loved the texture in the crumb coming from the corn meal. I did not try it toasted yet but I sure will. It is a lovely dense bread, perfect to accompany your breakfast, lunch or dinner…. :o)
I will sure make it again.

I am submitting this to Susan’s Yeastspotting.