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Friday, June 18, 2010

Anadama Rolls...earthy, comforting, traditional

Although I usually make this bread in cooler months, there are times when I simply must listen to my body and satisfy a craving!  Anadama bread is a type of  corn bread, rooted in Native American tradition; it's sweetened with molasses, which is an unrefined sweetener.  It's deep, complex...somewhat like a bitter caramel (not unlike the flavors I look for in my favorite beer).  I'm fortunate enough to have a local grain mill that has some gorgeous cornmeal, though I'd love to find some blue cornmeal to use in a future batch of Anadama bread.  Make a large, round, free-form loaf and rip off a hunk to eat with some grilled meats this summer...or wait and bring it to your autumn table and serve it with roasted meats and game.  Either way, you may find yourself craving some at the oddest times.

Anadama Bread (or rolls)
recipe (ever-so-slighty-adapted) from Healthy Bread in Five Minutes a Day by Jeff Hertzberg, MD and Zoe Francois
makes 4- 1# loaves, recipe easily doubled or halved

1 1/2 c. cornmeal
1/4 c. wheat germ
2 1/4 c. whole wheat flour
3 c. unbleached ap flour
1 1/2 Tbs. granulatd yeast,
1 Tbs. kosher salt
1/4 c. vital wheat gluten
3 1/2 c. lukewarm water
1/2 c. molasses

1. Whisk together first 7 ingredients in a 5-qt bowl, or a lidded (not airtight) container.

2. Combine water and molasses and mix them with the dry ingredients w/out kneading, using a spoon, a 14-c. food processor (w/ dough attachment), or a heavy-duty stand mixer (w/ paddle). You might need to use wet hands to get the last bit of flour to incorporate if you're not using a machine.

3.  Cover (not airtight), and allow dough to rest at room temp until it rises and collapses (or flattens on top), ~2 hours.

4. The dough can be used immediately after initial rise, though it is easier to handle when cold.  Refrigerate in a lidded (not airtight) container and use over the next 7 days. 

5. On baking day, dust the surface of the refrigerated dough w/ flour and cut off a 1-lb. piece (grapefruit size). 

Dust w/ flour and quicly shape into a ball by stretching surface of dough around to bottom on all four sides, rotating a quarter-turn as you go and let it rest on a pizza peel dusted with cornmeal...or divide into ~12 even pieces and form balls to make rolls, putting them in a 9x13 pan, dusted with cornmeal or sprayed.

6.  Allow the formed dough to rest, loosely covered w/ plastic wrap for 90 minutes (40 minutes if you're using the dough immediately instead of from the refrigerator).  Preheat oven to 450 degrees F thirty minutes before you're ready to bake.

7. Place a baking stone on center oven rack and an empty metal broiler tray on bottom of oven. 

8.  Just before baking, use a pastry brush to paint the top crust w/ water.  Slash the loaf w/ 1/4" deep parallel cuts, using a serrated bread knife.  I didn't actually do this with the rolls.

9.  Slide the loaf (or pan of rolls) directly onto the hot stone.  our 1 c. of hot water into the broiler tray, and quickly close the oven door.  Bake for ~30 minutes, until richly browned and firm. Check after ~20 if making rolls.

The method that is used to make dough in Healthy Bread in Five Minutes a Day is a no-knead's a great way for you to start baking your own bread if you're a bit yeast-shy.  I love the actual process of kneading, but I also like being able to keep some bread dough on hand, ready to be baked at any time in the fridge!

These Anadama Rolls have been YEASTSPOTTED!

I am also sending this to BYOB, hosted this summer by Cathy of Bread Experience...HBin5 bread braid hosted by Michele of Big Black Dog...Fight Back Friday by Kristen of Food Renegade and Wholesome Whole Foods hosted by Michelle of Health Food Lover.

Would you like to comment?

  1. Good morning! One of the things I love about your blog is that I always learn something new; it's never just "Here's a recipe," but rather useful information and great photos, too ... :)

  2. I am DEFINITELY looking forward to making these rolls! They look delicious. I love that they are flavored with molasses...makes them more complex.

  3. Good morning Heather and what a morning it is. That bread looks heavenly!!!

    The no-knead method will definitely be the way for me. I'm so yeast-shy it hurts:) Someday...

    In the mean time, I get to feast my eyes on your Anadama Rolls. Could you throw one this way. I sure could use a health boost these days!!!

    BTW, Guess what today is? It's International Picnic Day and we're playing the Picnic Game again this year. Wanna Play? Drop by to pick your letter if you do. It's gonna be a GREAT Picnic year!!!

  4. These look fantastic! The pictures are wonderful! I can almost smell them!

  5. Hi Heather.

    Thanks so much for posting this to Wholesome Whole Foods at Health Food Lover!

    I love fresh bread; I agree with Debbie about almost smelling it- yum!

  6. I am definitely "yeast shy" but, I know that I would really enjoy this bread.

  7. I'm so excited! You're so Invited! Can't wait to meet the letter T.

  8. Thanks for posting this. I've never heard of this bread and it really sounds very good.

  9. These rolls are gorgeous--so soft and fluffy looking. I want one (or six!) warm with honey butter right now.

  10. EEK! Yeast! far away!! Still, those rolls look so fresh and delicious that I'm licking my lips!

  11. I've made anadama bread, but I never thought to make it into rolls!

  12. Gorgeous photos of the rolls! I haven't made these yet and they look wonderful.

  13. So comforting, what great rolls. I can just taste them spread with butter..yummy.

  14. great rolls, they look delish...I need to brush up on my yeast skills,


  15. Yum! I will surely have to make these! Homemade bread of any kind is always a winner at my dinner table! Thanks for sharing the recipe! :)

  16. Oh that Anna - Damn Her

    She sure makes great rolls!

  17. I've never had this bread before but it looks so hearty. The flavors in this bread sound great.

  18. I love Anadama bread. Your rolls look delicious. I didn't do the braid this month. Couldn't bring myself to make the assignment. I need to quit being such a rule follower and just make one recipe from the book that I think we might like. My family threatened to leave home if I make one more healthy bread. Can't quite get them on the bandwagon so I'm hoping for a more mainstream selection next braid. The purple berry bread almost got me a riot.