Other breads for Thanksgiving
Anadama Bread
This is my go-to bread for Thanksgiving. Its beautiful color and molasses-cornmeal flavor give it a rustic and New England feel, just right for this holiday, first celebrated in Massachusetts. The Pilgrims had read out the Jewish harvest holiday of Sukkot in the Bible and turned to this celebration when fashioning their own thanks for their harvest and their survival. Eating outdoors, as one does during Sukkot, and inviting friends, the Pilgrims invited members of the ----tribe who had literally rescued them during their initial months in what is now New England. Tradition and gratitude belong at the table with delicious food and friends.!
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Foodie Lit
Pain and healing are core emotions of Jenni Ogden’s Dancing with Dragons. Losing parents is part of the plot for more than one character. This is a poignant journey embracing life and love that Jenni Ogden has created; as Gaia and other characters struggle and strengthen, help reaches out, affirming the role that friendship and family play in enduring and healing.
Anadama Bread
#bread. #molasses #cornmeal #Thanksgiving
Yield: 4 large loaves, 6-7 medium
3 1/2 c water
1 cup yellow cornmeal
4 teaspoons salt
1 cup molasses
4 tablespoons vegetable oil
2 packages or 4 1/2 teaspoons active dry yeast
1 cup warm water
2 cup bread flour
8 cup unbleached white flour
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Cook water, cornmeal and salt until thickened, stirring as needed.
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Pour oil into measuring cup and then add molasses. Pour into cornmeal mixture. Stir to mix thoroughly. Cool to lukewarm.
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Sprinkle yeast on top of warm water. Let it proof. Then add to molasses/cornmeal mixture. Mix to combine.
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Add bread flour to the molasses/cornmeal mixture and mix together. Add white flour a little at a time, until mixture cannot take any more flour.
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Place dough on clean surface, sprinkled with a bit of flour. Knead until smooth and elastic, adding more flour as needed. Let rise 1 hour or until double in size in a warm and draft free spot.
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Punch down and add cubed cheese at this point, if desired.
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Sprinkle cornmeal on kneading surface. Form round loaves on top of cornmeal.
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Place on parchment lined baking sheets. Cover. Let rise in draft free spot for 1/2 hour. With a sharp knife, slice once or twice on top of loaf.
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Preheat oven to 350F. Place oven proof dish, such as a pie plate or 2 Pyrex cups filled with water on a lower oven shelf.
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Bake for 45 minutes or until when you tap the bottom of the loaf it sounds hollow. Remove from the oven and cool the loaves on racks. Bring to room temperature. Serve. If not serving immediately, wrap in plastic wrap or a clean towel until ready to serve.
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If you want to freeze, wrap in plastic wrap, then aluminum foil and place in freezer proof plastic bag. Label and freeze for up to 3 months.
Expandthetable suggestions
Cheesy nuggets of flavor: After you punch down the dough, add 1 pound cheddar or Swiss cheese, cubed. (Do not grate! You want those nuggets of cheese to be seen and tasted!) Place cubes on top of dough. Knead in and form loaves. Let rise and bake as directed.
