New England Anadama Bread

• 분량: 10 servings
• 활동 시간: 2 hours
• 총 시간: 3 hours 35 minutes

재료

Cooking spray

2 1/2 cups all-purpose flour (11 1/4 ounces; 320g), plus more for work surface

2 teaspoons instant or rapid-rise yeast

2 teaspoons (9g) Diamond Crystal kosher salt; for table salt, use half as much by volume

1 1/4 cups (300ml) water

1/2 cup fine yellow cornmeal (2 1/2 ounces; 70g)

1/4 cup molasses (60ml; 80g)

1 1/2 tablespoons (21g) unsalted butter, divided

방향

Grease a large bowl with cooking spray. In a medium bowl, whisk together flour, yeast, and salt. Set aside.

In a small saucepan, bring water to boil over medium heat. Reduce heat to medium-low and stream in cornmeal, whisking constantly, until incorporated. Cook, whisking often, until mixture thickens into porridge and cornmeal is softened, about 1 minute.

Off heat, add molasses and 1 tablespoon butter. Whisk until well combined and butter is melted. Transfer to the bowl of a stand mixer or large bowl and let cool, stirring occasionally, until below 110°F (43°C), about 20 minutes. Make sure that the cornmeal mixture has cooled to just warm/below 110°F (43°C) before adding the flour mixture; higher temperatures risk killing the yeast.

For Making Dough in a Stand Mixer: Fit stand mixer with dough hook attachment. Start mixer on medium-low speed and add flour mixture 1/2 cup at a time, mixing until each addition is incorporated. After final addition, continue mixing on medium-low until cohesive dough forms and no dry flour remains, about 2 minutes.

Increase mixer speed to medium. Knead until dough is smooth and elastic, about 8 minutes.

Sprinkle clean work surface lightly with additional flour. Use greased dough scraper or rubber spatula to transfer dough to floured work surface. Knead by hand for a few turns to form smooth, taut ball.

For Kneading Dough By Hand: With cornmeal mixture in a large bowl, use a rubber spatula to incorporate the first few additions of the flour mixture into dough, then switch to kneading the remaining flour mixture into the dough with your hands until all of dry flour is incorporated (the dough will seem dry and stiff, but still add all flour).

Transfer to a clean work surface and knead by hand until smooth and elastic, about 20 minutes, adding flour to the surface as needed as the dough becomes stickier. Knead by hand for a few more turns to form smooth, taut ball.

For Proofing and Baking: Place dough ball in greased bowl and cover with plastic wrap or clean kitchen towel. Let dough rise at room temperature until doubled in volume, 45 to 75 minutes.

Grease an 8 1/2 by 4 1/2-inch loaf pan with cooking spray. Gently deflate dough and transfer to lightly floured work surface. Pat dough into 7-inch square and form into tight log, pinching seam and ends together to close. Nestle into greased loaf pan, seam-side down, and cover loosely with greased plastic wrap. Let rise at room temperature until center of loaf reaches 1 inch above rim of pan, 1 to 1 1/2 hours.

Near end of rising time, adjust oven rack to middle position and preheat oven to 350°F (175°C). When dough is ready, remove plastic wrap. Bake until deep golden brown and center of loaf registers 190°F (88°C), 35 to 40 minutes.

Transfer loaf pan to wire rack. Let cool for 15 minutes. Use a butter knife or small offset spatula to spread top with remaining 1/2 tablespoon butter until melted and evenly coated. Remove bread from pan and let cool for at least 45 minutes. Serve warm or at room temperature.

노트

WHY IT WORKS

Using a cornmeal porridge instead of dry cornmeal as the base of the dough keeps the bread from having a sandy or gritty texture.

Brushing the baked loaf with butter when it's still warm softens the crust and gives it a glossy sheen.

영양 정보

• 칼로리: 177 kcal
• 지방 전체: 2 g
• 포화 지방: 1 g
• 불포화 지방: 0 g
• 콜레스테롤: 5 mg
• 나트륨: 259 mg
• 탄수화물 전체: 35 g
• 식이섬유: 2 g
• 총 당류: 6 g
• 단백질: 4 g