Recipe Swap!

Posted on February 13, 2012 by


Since we’re already talking food with it being Menu Plan Monday, I thought this would be  an excellent opportunity to share a recipe I recently made that our family enjoyed. I also thought it would be a good time for the readers to share recipes or links to recipes that they recommend as well.

I have been reading Bakewise, by renown southern baker Shirley Corriher, and decided to try her recipe for anadama bread. which my entire family thought was delicious.

Anadama Bread

1/2 cup extra fine corn meal

1and 1/2 cups water at room temperature, divided

3 cups spooned and leveled unbleached all-purpose flour (she recommends King Arthur brand)

2 and 1/4 teaspoons instant yeast

1/4 cup unsulphured molasses

1/4 cup heavy cream

1/2 teaspoon fresh grated nutmeg

1 teaspoon salt

1 tablespoon canola oil

Nonstick cooking spray

3 tablespoons melted butter

1. Stir the cornmeal into 3/4 cup of the water and allow to stand for 1 hour. In a heavy saucepan, bring 1/2 cup of the water to a boil. Stir in the cornmeal mixture and cook with steady stirring until the mixture thickens. Set aside and allow to cool.

2. When the cornmeal mixture is cool, place it in a mixer fitted with a dough hook. Add 1 cup of the flour and mix on low speed for a few seconds. Add 1 more cup of the flour and mix on low speed for about  minute. Cover with plastic wrap and let stand for 20 minutes.

3. Stir the yeast into the remaining 1/4 cup of water and mix into the dough on low speed for several seconds. Mix in the molasses for several seconds, and then mix in the cream. Add the nutmeg and the remaining cup of flour. Mix for several seconds. Sprinkle the salt across the dough and mix on the second speed for 2 minutes. Oil a bowl and place the dough into the bowl turning to coat, cover with plastic wrap, and allow to rise until doubled (about 1 hour).

4. Turn the dough out onto the counter, top side down. Pick up the dough on the left side, lift up about 1/3 of the dough, and gently fold it across to the right, trapping some air as you fold. Allow it to spread for several seconds, and repeat from the right. Allow it to spread for several seconds. Pick up the bottom edge of the dough and bring about 1/3 of it up and across the top. After  it settles, repeat by lifting 1/3  of the dough from the top edge and bring it toward you. With both hands in a cupping motion, tuck the sides slightly under, creating a smooth top.

5. Spray a 9-inch round baking dish with non-stick cooking spray. Place the dough in the pan so that the smooth top is on top. Cover with plastic wrap sprayed lightly with cooking spray an allow to rise about 30 minutes. Preheat oven to 375.

6. Place pan in oven and bake about 45 minutes, until the bread is deeply browned. Leave in pan for 5 minutes to cool, and then remove to a cooling rack. Brush with the melted butter. Serve warm.

Please share your favorite recipes, assuming they are family secrets of course. Links to favorite recipes are welcome as well.

Posted in: Homemaking