28 of March 2019
Looking through cookbooks in search of the traditional cuisine of different regions of the United States, I found traditions and recipes in New England.
It smelled of seafood, maple syrup, pies and ... bread. Anadama smells and tastes great, is the most classic of New England loaves with an interesting back story and an incredible legend.
A Gentleman named Knowlton became a homemade baker in 1850 and delivered Anadam's bread to those interested in the nearby homes of Rockport, Massachusetts. After some time, Mr. Smith, the owners of Blacksmith Shop Restaurant in Rockport took over baking to their Anadama Bakery, from where they supplied their restaurants and hotels, as well as local shops. The baking of this bread lasted until 1950. Many of Smith's cousins still reside around Rockport, but ... there is no bread!
Similarly in Worcester, Massachusetts. in 1890, on Main Street in Worcester, in a small baker Jones Bakery, the great-grandfather of one of the residents baked Anadam's bread. Years later - as he remembers - his grandfather and father baked bread for their children. A great family tradition, but today ... there is no bread! And I will tell you that it is good. Because there is nothing better than home-baked bread, even for Easter ...
I know that Anadama Bread appeared in health food stores, but ... I will leave without comment. Try to bake and then buy ... You will know my opinion and by the way yours ...
The gentlemen baked loaves of bread... Did they refer to the local legend explaining the name of this bread, after all, Anadama is a rather unusual term ... I found the legend in the archives New England Today - Yankee Magazine.
It was like this: a fisherman named Gloucester parted ways with his wife Anna. Probably Anna did not shine with her kitchen talent and when the fisherman found numbered bowls filled with porridge (molasses with cornflour) for subsequent dinners, angry at one of them, he added wheat flour and yeast, mixed it, put it in the stove. During baking, he muttered under his breath: Anna! Damn her.
This is how the name of bread was created, which has survived to this day in private homes ... because there is no bread in the stores, even in New England. I say "even" because in other states this bread is not known (it was not, "Whole Food" stores in Illinois started to bake Anadama).
My great-great-grandmother was baking this bread. To this day, it is our favorite in the family. Only I had to modify the recipe and adapt it to the bread machine. I am 59 years old and have rheumatism and can not knead the dough anymore. But ... the bread is still delicious. You can freeze it, you can do toast, I really recommend it - Randy talks about his troubles.
At the bottom you have two recipes for bread: from the New England Today archives and the second - Randy recipe, proven, praised, machine ...
Terrace with your Smith restaurants in Rockport. Postcard probably in 1960 to buy (collectors) here.
INGREDIENTS (for 3 loaves):
2 tablespoons vegetable oil
1/2 cup (125 milliliters) lukewarm water
2 packages (14 grams) dry yeast
2 cups milk
1 cup yellow cornmeal
2/3 cup molasses
3 tablespoons salted butter, melted, plus more for pans
1 1/2 teaspoons table salt
7-8 cups bread or all-purpose flour
Grease a large mixing bowl with the oil and set aside. Dissolve the yeast in water and set aside. In another large bowl, combine milk, cornmeal, molasses, butter, and salt. Add 4 cups of flour and the yeast mixture and stir to form a dough. Add remaining flour a bit at a time, stopping when the dough becomes stiff enough to knead. Turn dough onto a lightly floured surface and knead until it's smooth and elastic, about 10 minutes.
Place the dough into the greased bowl, turning to coat, then cover with plastic wrap and let it rise until doubled in bulk--about 1-1/2 hours. Gently punch the dough down, then let it rest for 10 minutes. Shape the dough into 3 loaves, then place them into three greased 9 x 5-inch loaf pans. Let them rise until just about doubled, then bake at 350° until browned and cooked through, 35 to 45 minutes. Invert loaves to cool onto a wire rack, then enjoy a slice of Anadama bread warm!
INGREDIENTS (FOR 1 LOAF, MACHINE STYLE)
1 cup (250 milliliters) lukewarm water
1/4 cup (63 grams) molasses
1 tablespoon unsalted butter (not melted)
1/4 cup (32 grams) cornmeal
2 1/2 cups (625 grams) all-purpose flour
1/2 teaspoon salt
2 teaspoons dry yeast
Randy: Follow your bread machine instructions. What I do is run the ingredients threw the dough cycle, when it is done I put the dough in the buttered bread pan, let rise 35 min. Then bake 350 F in the oven for 35 minutes. It always comes out perfect. Enjoy.
This bread is excellent toasted or not.
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