…is Cook’s Country Anadama bread, a molasses-and-cornmeal yeasted wheat flour bread. It’ll also be next week’s bread, because someone forgot to half the recipe before she got started <.<
I like Anadama bread not just because I looooove molasses, but the story is fun, too:
An apocryphal story told about the origin of the bread goes like this: Every day a local worker would find cornmeal mush in his tin lunch pail, despite asking his wife for an occasional piece of bread. One day, because of weather or other circumstances, he came home just prior to lunch time. His wife, Anna, was out. He sat down and opened his lunch box to find the usual cornmeal mush. He sighed and said, “Anna, damn her,” as he resolutely reached for the flour, molasses and yeast which he added to the cornmeal mush. His resulting bread became a local favorite.
Well. I do find making bread to be calming, a good place for thoughts, and enriching, as well as tasty.
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