Come to think of it, I'm just going to start joining lots of baking groups to have an excuse to buy lots of books that I couldn't justify buying. Problem solved!
Nicole says that, "The goal is to push our boundaries, learn new techniques, and introduce ourselves to breads we might otherwise never have a chance to taste. It will be fun, it will be challenging, it will be frustrating, but ultimately it will be rewarding!"
Well, you've sold me.
Our first bread, Anadama bread, is a deliciously flavorful traditional New England bread made with molasses and cornmeal. It is actually very simple to make. My problem is that I always decide to make things like breads and cheesecakes at 6 at night, not realizing that I will not actually be finished making them until 3 am.
The bread is started with a cornmeal soaker which is just a mix of cornmeal and water. Next, bread flour is added, instant yeast, and more water is added to create a sponge. After that, the molasses and more bread flour is added. Knead, let rise, knead, let rise, proof and BREAD!
I actually got very tired and let my bread proof overnight. Although I read that I should have left it in the fridge and brought back to room temperature, I just left it covered on the counter. I woke up and the bread had risen beautifully (and it wasn't overproofed at all!). I was pretty excited. And I felt pretty cool baking some fresh bread before work.
You know, just whipping up some fresh bread before work. Lah dee dah.
This bread is absolutely delicious. The fragrant smells of molasses and bread wafted through the air and the flavor. Oh, the flavor. I was actually surprised at how much I liked this bread. I am not the biggest fan of molasses, and you can definitely taste the molasses in this bread. But it was the softest flavor that only enhanced the delicious texture. This is one of those breads that tastes best lightly toasted with just a bit of butter, but also makes a fantastic sandwich bread.
Click here for a great step-by-step tutorial on Nicole's page and click here for the recipe! But really, go out and get this book!