Anadama Bread

By RoketJSquerl

From the book: The Bread Baker's Apprentice, adjusted for a 1 lb. mini zo loaf

Ingredients

• SOAKER:
• 1/2 cup coarse cornmeal, polenta (2.4 oz.)
• 1/2 cup water, room temperature (3.2 oz.)
• DOUGH:
• 1/3 cup water, lukewarm, (90 to 100F)
• 1 3/4 cups unbleached bread flour (7.5 oz.)
• 1 Tbsp shortening or unsalted butter, room temperature
• 2 1/2 Tbsp molasses (4 oz.)
• 3/4 tsp salt
• 1 tsp instant yeast
• Cornmeal for dusting (optional)

Preparation

Step 1

1. The day before making the bread, make the soaker by mixing the cornmeal and water in a small bowl. Cover with plastic wrap and let sit overnight at room temperature.

2. The next day, to make the dough, stir together 2/3 cups of the flour, the yeast, soaker and water in a mixing bowl. Cover the bowl with a towel or plastic wrap and ferment for 1 hour, or until the sponge begins to bubble.

3. Add the remaining flour, the salt, molasses and shortening and mix, until the ingredients form a ball. Add water if necessary to make a soft, slightly sticky mass.

4. Place machine on basic regular dough.