Ok, the Top Chef with Teanna recipe will be posted this weekend. I apologize for the delay! It's not a recipe you can make at 6:30 pm after coming home from work!
And like I said, think boobies.
So I will FINALLY post my Bread Bakers Apprentice Anadama Bread. Nicole from Pinch My Salt has started a fabulous group of 200+ aspiring bread bakers (or accomplished bread bakers like Wendy from Pink Stripes). Carb by carb, we are baking through Peter Reinhart's The Bread Bakers Apprentice. I have had my eye on this book for a while, so it was nice to have an excuse to buy it.
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.
Sigh.
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.
Yeah, la dee dah is right - you make it sound sooooo easy! But it looks delicious, especially with some jam on it......
Top Chef with Teanna? I can't wait!
Posted by: Megan | May 28, 2009 at 02:00 PM
Mmmm...ooks very delicious with a nice spread of butter or jam. yum!
Posted by: jenn | May 28, 2009 at 02:59 PM
Yours looks so nice. We really enjoyed this bread. You can never join too many baking groups either!
Posted by: Natalie | May 28, 2009 at 04:39 PM
The bread looks very yummy! I will have to make sure to check your site this weekend.
Posted by: Natasha - 5 Star Foodie | May 28, 2009 at 04:49 PM
Reading up on everyone's baking adventures is very helpful for us newbie bread makers. Very helpful indeed!
Posted by: The Duo Dishes | May 28, 2009 at 06:36 PM
Your bread looks terrific! I haven't actually joined this group but I did try this bread and I was a huge fan! I made grilled cheese with it and was in heaven.
Posted by: Tracey | May 28, 2009 at 11:34 PM
I'm so glad you liked this! It looks perfect and it had to smell incredible baking, even if it was 2:00 in the morning!
Posted by: Cathy | May 28, 2009 at 11:48 PM
Mmm gorgeous bread Teanna! I'd be quite proud whipping up some bread before work too. ;) I really want to try out some of the recipes from this book.
Posted by: Ashley | May 29, 2009 at 02:05 PM
Wish I could commit to joining the group, but I know I'd miss all the deadlines. Sounds like fun! Your bread looks delicious too.
Posted by: lisaiscooking | May 29, 2009 at 07:12 PM
Your bread looks great! I've given up trying to find excuses to buy new cookbooks. I just give in and buy them without good reasons...
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