Anadama

My friend wanted me to make this bread a while ago. So I finally got some time to do it! It turned out pretty good.

Anadama is a new england bread, it showed up around 1850 in Rockport, Mass. Local fishermen used to bake it and the name supposedly comes from this story: ” A local fisherman came home everyday to find his wife making cornmeal and molasses for dinner. He got so bored of it, one night he mixed flour and yeast and baked it, while saying ” Anna, damn her.” The bread was so good, the neighbours started to bake it and called in Anadama bread.

I made this from the Bread Baker’s Apprentice. Anadama is, as from the story, made from cornmeal and molasses. I started with a cup of cornmeal


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then I soaked it overnight


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I mixed it in with flour, beer yeast starter, molasses, shortening and couple of other ingredients, including beer grain of course!


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I let it rise


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then I shaped it into 3 loaves


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So I let it sit for hours and hours and it wouldn’t rise! It might have been the humidity, maybe I didn’t knead it enough.. I’m not sure. A lot of my breads aren’t turning out great this summer so I’m guessing it might be the heat. I stuffed them in the fridge and took them out the next morning. They actually started to rise again.

I sprinkled some cornmeal on top of the loaves


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Then I baked the loaves.


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They turned out good! They were surprisingly moist. Cornmeal always scares me because all those corn bread and muffins I’ve tried turn out dry most of the time.

It’s amazing toasted with butter I have to say.


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Last Fresh Wheat Experiment

It’s been a while. Summer in Cape Cod always distracts me, how could you not be?


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I have a bunch of posts just sitting on my computer waiting for me to put them out there. I’ll start with my fresh wheat experiments. If you read the flour section in bread facts, I had 3 experiments with my fresh wheat. Using it within 24hours, soaking the flour and now oxidizing the flour.

I ground up fresh wheat and then put it in a jar in the fridge. Everyday I’d stir it a little to get some air in there and did that for 3 weeks.

Then I ground some fresh wheat again and made 2 little loaves, one with fresh and one with the 3 week old flour. The information I found was that either you use it in 24-72 hours or it would lose it’s elasticity. If that were the case, you’d then oxidize for at least a couple of weeks so the gluten would become strong. I guess technically I should have made a bread from a week and half old wheat so I could test that theory too.. hmm next time!

So my observations:

The wheat looked pretty much the same. Oxidizing flour should make it a lighter colour but I didn’t really notice anything.. the one on the left is fresh just milled flour.


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I made them exactly the same: same starter..

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same mixing, kneading and placing them in the fridge for overnight rising.


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The 3 week old wheat actually had a harder time absorbing the water, it was slightly watery around the edges of the dough.. the one on the right being the 3 week flour.

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I didn’t see any difference in the height of rising or even the ovenspring. They looked pretty much the same..


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However, there was a taste difference. The fresh wheat had a slightly nuttier taste but a bitter aftertaste. The 3 week old wheat was a tiny bit more mellow and had no after taste whatsoever. I’m not sure which one I like more.. The no after taste was actually nice..


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Update Winners

I couldn’t get ahold of the runner up, so I picked another random number for the cute little copper mold!


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Cathy, you’re the runner up! So as I’ll be seeing you soon, I’ll give it to you then.

Again, thanks for posting and reading! A new post will be up soon, I promise.

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Winner…s!

So thanks everyone for reading my bread blog and showing an interest in the awesomeness of bread! I went to the site Random.org and typed in the number of comments for the giveaway. There were 15. Some comments were on other posts and I’m not sure if I was too clear on posting on my specific anniversary post so I counted everyone who participated in posting.. if that makes sense.

Here’s the first “screen shot” I took with my camera as I couldn’t figure out how to do it on my Mac.


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Laura, you are the Winner! You win the book I used to make my first breads, The Bread Baker’s Apprentice. I hope you make some wonderful bread!

And then I decided to have a runner up.


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Matt, you won the runner up prize! It’s a copper mold. I like to make brioche in these little molds, they turn out looking fancy..


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I’ll email the winners and if I don’t hear a response in a couple of days, new winners will be selected.

Thanks for posting! Please continue reading, there’s lots more bread experiments to behold! And maybe more giveaways in the future! (Sorry I can’t get away from these exclamation points.. I’m excited).

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1st year anniversary + one day!

UPDATE ! OK so my husband didn’t want to read my whole blog post and told me to put the rules for winning the prize at the beginning. So here I am.

If you want to win my giveaway (which is a surprise), please post a comment about your favorite bread and a winner will be randomly selected! Deadline is June 24th at noon ET.

Well it’s been a year since I put up this blog and a day. I still can’t believe it! Hmm not sure what to do on a first anniversary post. Sort of exciting though I did miss it by a day… He’s not very excited.

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I got myself this cool antique bread mixer, let’s say for the 1st anniversary post. (Technically I got it a couple of weeks ago but this makes it more justified.) It’s called the Number 4 Universal Bread Maker by Landers, Frary & Clark of New Britain, Connecticut. You can almost see it..

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It has writing on the top, looks like ingredients and instructions.. I have to clean mine sometime. It has a hand crank to mix dough, a clamp so you can mix on the table without moving the whole pail, and then you can remove the crank and let the dough rise inside.

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I couldn’t pass it up. It’s designed to make the home maker’s  lives more convenient and won a gold medal in 1904 at the Louisiana Purchase Exposition. There’s even people who still use it. I’ll try it out.

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So I was spent a little on myself. How about I spend a little on you! I’m feeling generous. I’ll give away a surprise gift, something to do with bread. Could be a pan, could be some jam, could be a book.. I guess you’ll just have to wait and see!

To win this magnificent prize, just post a comment about your favorite bread! Then I’ll randomly select the winning comment. Don’t forget to leave your email address so I can contact you! 

UPDATE – you don’t have to pick one of my breads, just any bread you like!

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The deadline is noon ET, June 24th. A little long, but trying to give a chance to every person commenting. 

Thanks for reading!

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Homemade Pizza with Homemade Mozzarella

I found a cheese making kit at a brewing store online. I thought it was a little weird but you do use the same tools for making beer. The mozzarella turned out great! And the best thing to go along with mozzarella is pizza. Yum.


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First the mozzarella. For this ball of cheese, you need a gallon of whole milk.

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The hardest thing is to keep your eye on the temperature. I used a floating thermometer that’s used for making beer. You want to bring it up to 55°F and then add the citric acid that was dissolved in distilled water. That’ll make the curds of stretch.

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When the temperature reaches 88°F, add the rennet that is also dissolved in distilled water. Rennet can be vegetable or animal. A lot of traditional cheeses use animal rennet, these are enzymes from an animal stomach. The enzymes digest the mother’s milk, and in turn, coagulate (separate) the curds and whey. Vegetable rennet does the same thing.

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You also don’t want to use the calcium chloride. They include it in the package but it’s supposed to make hard cheese and you want mozzarella to be soft.

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It should start looking like this.

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Bring it up to 105°F and then take it off the heat, let sit for 20 min. It should be pretty solid and the curds should all come together in the center.

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Pour it into a cheese cloth bag and squeeze as much water out as possible. Then you need to microwave it several times for 30 seconds to get more water out. This is important. I squeezed it out in a hand sieve, if you don’t get as much water out in the first little while it’ll be harder to get out later.

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Then after the first microwave heating add the cheese salt;

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then start folding and stretching and playing with it until it becomes shiny and stretchy.

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Place the ball in cold water for 4 hours. That’ll firm it up. Then place in plastic bag with no water, it’ll be wet. It should keep for a week.

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Here’s some more tips from this website. It helped me a lot.

Time for pizza!

Pizza Dough Recipe

It’s pretty simple, most recipes are similar.

1/4 cup leaven

3/4 cup bread flour

3/4 cup of fresh or whole wheat flour

3/4 cup warm water

1 tbsp olive oil

1 tsp salt

(you can also use 1 tsp instant yeast and a little honey if you don’t have leaven)

Mix ingredients together and let sit for 40min.

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Knead dough for 5 minutes. It should be tacky so add bread flour if needed.

Let rise until double.

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I used a cookie sheet, you can use a little olive oil  to grease the pan. Stretch out the pizza dough with your thumb, turning it. Then I placed it on the pan and stretched it out a little more. If it starts to tear, let the dough rest and stretch it after.

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Preheat the stove to 500°F at least 30 minutes before. If using a baking stone, add the toppings to the pizza. Using the cookie sheet, my pizza didn’t bake all the way through.. so bake it for 5 min before putting the toppings on!

The second time I made this pizza, I baked it in the oven for 2min to stiffen the dough then put the toppings on and baked it at 650°F in the barbecue. It tasted like a pizza from the coal fired oven, but the vegetable toppings were still crunchy, probably because my barbecue lid couldn’t retain the high heat.

Well with the mozzarella, I made a margherita pizza. Tomato sauce with a little hot sauce, mozzarella, cherry tomatoes and basil leaves.

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Bake for 5 – 8 minutes if on pizza stone or barbecue. Mine took about 20 minutes on a cookie sheet.


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Time to eat!

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Flour added!

Please take a look at my new page Flour added under Bread Facts! 

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