Anadama Bread
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
46
Sourness
44
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375°
2
Lightly butter an 8x4" loaf pan and line with parchment paper, leaving generous overhang
3
Place yeast in a medium bowl (or the bowl of a stand mixer) and add 1 cup warm water; stir to dissolve yeast
4
Add cornmeal, molasses, hemp seeds, nigella seeds, golden and brown flaxseed, poppy seeds, salt, 2 cups flour, and 2 tablespoons unsalted butter
5
Using a wooden spoon (or dough hook if using stand mixer), mix until no dry spots remain
6
Turn out dough onto a lightly floured surface and knead until dough is smooth and elastic, 10–15 minutes (alternatively, mix in stand mixer on medium speed 8–10 minutes)
7
Lightly butter a medium bowl
8
Transfer dough to bowl and turn to coat
9
Cover with plastic wrap and let rise in a warm, draft-free spot until almost doubled in size, about 1 hour
10
Punch down dough to deflate; cover
11
Let rise again until about doubled in size, about 1 hour
12
Turn out dough onto a lightly floured surface and pat into an 8x4" rectangle
13
Starting at the short side farthest from you, roll up dough, pinching the seam as you go, to create a tight roll
14
Pinch seam to close; tuck ends under and pinch to seal
15
Place seam side down in prepared pan and cover with plastic
16
Let dough rise until it crests the top of the pan and springs back slightly when pressed, about 1 hour
17
Brush top of dough with egg
18
Bake, rotating halfway through, until bread is baked through and top is a deep golden brown, 45–50 minutes
19
Let cool slightly in pan on a wire rack before turning out
20
Let cool before slicing (if you can wait that long)
21
Serve with salted butter
22
Do ahead: Bread can be made 5 days ahead
23
Store tightly wrapped at room temperature
24
Preheat oven to 375°
25
Lightly butter an 8x4" loaf pan and line with parchment paper, leaving generous overhang
26
Place yeast in a medium bowl (or the bowl of a stand mixer) and add 1 cup warm water; stir to dissolve yeast
27
Add cornmeal, molasses, hemp seeds, nigella seeds, golden and brown flaxseed, poppy seeds, salt, 2 cups flour, and 2 tablespoons unsalted butter
28
Using a wooden spoon (or dough hook if using stand mixer), mix until no dry spots remain
29
Turn out dough onto a lightly floured surface and knead until dough is smooth and elastic, 10–15 minutes (alternatively, mix in stand mixer on medium speed 8–10 minutes)
30
Lightly butter a medium bowl
31
Transfer dough to bowl and turn to coat
32
Cover with plastic wrap and let rise in a warm, draft-free spot until almost doubled in size, about 1 hour
33
Punch down dough to deflate; cover
34
Let rise again until about doubled in size, about 1 hour
35
Turn out dough onto a lightly floured surface and pat into an 8x4" rectangle
36
Starting at the short side farthest from you, roll up dough, pinching the seam as you go, to create a tight roll
37
Pinch seam to close; tuck ends under and pinch to seal
38
Place seam side down in prepared pan and cover with plastic
39
Let dough rise until it crests the top of the pan and springs back slightly when pressed, about 1 hour
40
Brush top of dough with egg
41
Bake, rotating halfway through, until bread is baked through and top is a deep golden brown, 45–50 minutes
42
Let cool slightly in pan on a wire rack before turning out
43
Let cool before slicing (if you can wait that long)
44
Serve with salted butter
45
Do ahead: Bread can be made 5 days ahead
46
Store tightly wrapped at room temperature