While perusing food blogs the other day I stumbled upon an interesting challenge at Pinch My Salt. There is a group of bakers working their way through The Bread Baker's Apprentice. Having recently purchased the cookbook I've decided to join them. First up: Anadama Bread.
Anadama bread is common in New England. It has corn meal and flour, and makes for a mighty tasty sandwich bread. The lore behind the name is that a man was upset with his wife for leaving him and leaving a bowl of cornmeal mush. He made bread with the mush and said "Anna, damn 'er" as he baked it.
I wasn't damning anyone when I made, but I did swear. I walked away for a few minutes and my mixer kneaded itself off of the counter. It smashed one of my kitchen tiles. I haven't fixed it yet, so I curse a little to myself every time I walk over it. Lesson learned: don't leave the kitchen when kneading a lot of heavy dough. Luckily the mixer is fine.
I was pretty annoyed with myself for walking away from my mixer, which led to me not letting the bread rise long enough. My version turned out to be more of a dense bread than a sandwich bread, but it's still pretty good. It makes excellent toast.
I am excited to work my way through the Bread Bakers Apprentice. I'll be working my way through the book; I like not having to decide what bread to make each weekend. Almost all of the breads take two days to prepare, so I am working on planning ahead for my baking.