Food recipes
No Knead Anadama Bread
No Knead Anadama Bread Ingredients: cornmeal, degermed, unenriched, yellow water, bottled, generic butter, without salt molasses leavening agents, yeast, baker's, active dry wheat flours, bread, unenriched wheat flour...
No Knead Anadama Bread
Ingredients:
cornmeal, degermed, unenriched, yellow
water, bottled, generic
butter, without salt
molasses
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
Directions:
Mix together the cornmeal and 1/2 cup water and cook a few minutes until a soft mush.
Add butter and molasses.
In a separate bowl mix together dry ingredients.
Create a well in the center and poor in cornmeal molasses mixture.
Mix together, then start adding a cup of water.
The dough should be too sticky to knead, but still a dough--not a batter.
Spray (or brush) the top lightly with cooking oil then put the whole bowl in a plastic grocery sack and set aside for 8 hours.
Turn the dough out on a well floured board (I use whole wheat flour for this).
Liberally sprinkle the top with flour and let it rest for 10-15 minutes.
Fold the dough over on itself several times.
If its too sticky to do this easily, just keep adding bits of flour until the folding goes easily.
Finally gather the dough into a ball, place it on a piece of parchment, cover with a dish towel (not terry cloth) or cloth napkin, and let it rise a couple of hours.
Preheat the oven to 450 with a dutch oven or other heavy oven proof pot (with a lid).
When its time to bake, score the top of the loaf with a razor.
Holding onto the parchment paper, lower the bread into the hot pot--paper and all-- and put the lid on.
Bake for about 25 minutes with the lid and 10 without.
This will not have a hard crust like most artisan breads.
The pot lid helps it not to become overly brown.
The times listed include only active prep time and cooking time--not the hours you just set it aside.
Ingredients:
cornmeal, degermed, unenriched, yellow
water, bottled, generic
butter, without salt
molasses
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
Directions:
Mix together the cornmeal and 1/2 cup water and cook a few minutes until a soft mush.
Add butter and molasses.
In a separate bowl mix together dry ingredients.
Create a well in the center and poor in cornmeal molasses mixture.
Mix together, then start adding a cup of water.
The dough should be too sticky to knead, but still a dough--not a batter.
Spray (or brush) the top lightly with cooking oil then put the whole bowl in a plastic grocery sack and set aside for 8 hours.
Turn the dough out on a well floured board (I use whole wheat flour for this).
Liberally sprinkle the top with flour and let it rest for 10-15 minutes.
Fold the dough over on itself several times.
If its too sticky to do this easily, just keep adding bits of flour until the folding goes easily.
Finally gather the dough into a ball, place it on a piece of parchment, cover with a dish towel (not terry cloth) or cloth napkin, and let it rise a couple of hours.
Preheat the oven to 450 with a dutch oven or other heavy oven proof pot (with a lid).
When its time to bake, score the top of the loaf with a razor.
Holding onto the parchment paper, lower the bread into the hot pot--paper and all-- and put the lid on.
Bake for about 25 minutes with the lid and 10 without.
This will not have a hard crust like most artisan breads.
The pot lid helps it not to become overly brown.
The times listed include only active prep time and cooking time--not the hours you just set it aside.