Anadama Bread

Anadama Bread

Ingredients:
cornmeal, degermed, unenriched, yellow
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
molasses
butter, without salt

Directions:
To Make Soaker: Use first 4 ingredients.
Mix all together until combined.
Cover and let sit at room temperature 12-24 hours.
To Make Biga: Use ingredients 5-7.
Mix all together until dough forms.
Knead with wet hands for 2 minute
Let rest 5 minute Knead again with wet hands 1 minute (Dough should be smooth.
).
Transfer to clean bowl, cover and refrigerate at least 8 hrs and up to 3 days.
Remove from fridge two hours before using.
To Make Final Dough:
Final Dough: Use all soaker, biga and remaining listed ingredients.
Chop soaker and biga into 12 smaller pieces each.
(Flour if it makes them easier to handle.
).
Combine with all other ingredients and knead with wet hands 2 minute
Turn onto floured surface and knead 3-4 minute.
Form dough into ball and let rest 5 minute.
Knead 1 min, then place in clean, oiled bowl and roll to coat.
Cover and let rise until 1 1/2 times original size.
Place dough in 4 x 8 1/2 loaf pan and let rise until 1 1/2 times original size.
Preheat oven to 425*.
Place loaf in oven and reduce heat to 350*.
Bake 40 min, rotating loaf 180* half-way through.
Bread should be rich brown in color, sound hollow when tapped and have an internal temp of 195*.
Let cool 1 hr before cutting.