dinsdag 1 juli 2008

"Ana, damn 'er!" Anadama bread - Peter Reinhart


This bread has a very strong flavor, my household did not dig it at all. I kinda did, but I must say the bread has an outspoken taste because of the black molasses I used.
Peter Reinhart suggests using the lightest you can find.
Interesting bread, because I never used cornmeal. If I ever find Golden Molasses I will make this one again.
op

3 opmerkingen:

  1. Anoniem2 juli 2008 om 01:43

    Is this the version from BBA or the whole grains book? I think the whole grains version works really well with the molasses.

    BeantwoordenVerwijderen
  2. ladiesfromneptune2 juli 2008 om 08:17

    Hi Jude, no this is the recipe from the BBA book. I don't own the whole grains book yet.

    BeantwoordenVerwijderen
  3. Anoniem3 juli 2008 om 21:53

    Maybe it's because I'm not from the Northeast US, but I found this bread to only be edible when still warm. I'm not crazy about molasses.

    BeantwoordenVerwijderen