Anadama bread
Votes: 1
Time: 4 hours 10 minutes
Complexity: easily
Servings: 15 slices
Quantity: 1 loaf
Complexity: easily
Servings: 15 slices
Quantity: 1 loaf
Nutritional value per serving:
Calories 224, total fat 4 G., saturated fats 2 G., proteins 5 G., carbohydrates 42 G., fiber 1.5 G., cholesterol 8 mg, sodium 176 mg, sugar 7 G.
Calories 224, total fat 4 G., saturated fats 2 G., proteins 5 G., carbohydrates 42 G., fiber 1.5 G., cholesterol 8 mg, sodium 176 mg, sugar 7 G.
Anadama bread - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2/3 cup yellow cornmeal
- 1/2 tbsp. molasses (not molasses)
- 4 tbsp (60 g) unsalted butter, plus melted butter for greasing
- 7 g dry active yeast (2 1/4 tsp)
- 4-5 cups of premium wheat flour, plus more for kneading
- 1/3 cup skim milk powder
- 1 1/4 tsp coarse salt
- Vegetable oil, for greasing
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Cooking the dish according to the recipe:
- Combine 1 cup water, cornmeal, molasses, and 4 tablespoons (60 g) butter in a saucepan. Place on the stovetop and cook over medium-high heat, stirring constantly, until the mixture thickens, about 3 minutes. Transfer the mixture to a bowl. mixer and let cool to a temperature of 40 - 45°C, stirring occasionally, for 20 minutes.
- Place the yeast in a bowl filled with 1/2 cup warm water (40-45°C) and let it sit until foamy, about 5 minutes. Pour the dissolved yeast into the corn mixture, add 1 cup flour and dry milk; stir with a wooden spoon. Cover the bowl with a kitchen towel and leave in a warm place for 30 minutes, until the dough has doubled in size slightly.
- Attach the dough hook to the mixer and mix the dough on low speed. Gradually add the salt and the remaining 3-4 cups of flour, 1/2 cup at a time, scraping the sides of the bowl after each addition, until the dough forms a firm, sticky ball. Reduce the mixer speed to medium-high and continue mixing until the dough pulls away from the sides of the bowl, about 2 minutes.
Transfer the dough to a lightly floured work surface and knead by hand until smooth and elastic, adding additional flour as needed, about 5 minutes. Grease a large bowl with vegetable oil and place the dough in it. Cover with a kitchen towel and let rise in a warm place for 1 hour to 1 hour 30 minutes, or until the dough has doubled in size. - Grease a 23cm x 13cm rectangular baking pan with vegetable oil. Knead the dough with your hands and transfer it to a clean surface. Shape the dough into a 10cm x 20cm brick, then place it in the prepared pan. Cover loosely with oiled plastic wrap and let rise in a warm place until the dough rises 7mm above the pan, about 30 to 60 minutes. Meanwhile, preheat the oven to 190°C.
- Uncover the pan and place in the oven. Reduce the temperature to 350°F (175°C) and bake until the bread is golden brown and sounds hollow when tapped, 35 to 45 minutes. (If the bread is burning, cover loosely with foil.) Brush the bread with melted butter and leave it in the pan for 10 minutes. Remove from the pan and cool completely.
- Store bread wrapped in plastic wrap or foil in the freezer for up to 2 weeks.
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