When I first got the book, Bread Baker's Apprentice by Peter Reinhart, I made quite a few of the recipes and every single one of them was fabulous. And then Nicole of Pinch My Salt came up with this idea of getting a bunch of people together and baking all the recipes from the book.
And what a great bunch of bakers - we're from all over the world and have lots of people who've never baked bread before, to people who have been baking bread since they were 10! Check out the other members of the Bread Bakers Apprentice Challenge.
We're starting with the first recipe and working our way to the end, week by week! So first up is the Anadama Bread. A New England bread, I had never heard of it before. Its made with cornmeal and molasses and has a crunchy, sweet flavor.
Mine didn't come out well! I mixed the cornmeal with water and let it soak for about 8 hours. The next day, I added the molasses, flour and the rest of the ingredients. The dough was soft (except for the coarse corn meal), and it was easy to get to the windowpane stage. I then put it into the refrigerator to proof overnight.
The next day, I left it out for an hour, and then shaped it into loaves. I put the loaves back into the refrigerator for about 6-7 hours. I then took them out and proofed them at room temperature for 3 hours. I should have waited longer, but it just didn't seem like they were going to rise to above the lip of the loaf pans. They were nowhere close! The first proof was beautiful, not sure what happened to the second rise.
Anyway, I then baked the bread for 50 minutes (rotating the pans half way). They came out not looking much like sandwich loaves.
But we sliced, buttered and toasted them and all was well with the world! Everyone at home loved it and we finished the two loaves in 2 days!
Next up in the BBA Challenge: Christopsomos, a Greek Celebration Bread!