Saturday, 25 August 2012


Here's a bread that has become a tradition in New England

It's made with one cup of flour replaced by a cup of maize meal (corn meal or polenta). The other ingredient that makes it "Anadama" is molasses. I used less than the recommended 3 tablespoons and used  just 1 dessertspoon of black treacle.    

The results were great, and went down well with the whole range of consumers. It's a great effect to top these loaves with course ground grains - a sort of visual clue to what to expect flavour wise. A nice light flavoursome loaf with a great crust.

As suggested by Floss Dworkin I may use oatmeal instead of cornmeal next time.

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