The story goes that Anadama Bread was created when a crusty old New Englander came home after a long day’s work to discover his wife Anna had run off and all that was left for his dinner was a pot of cornmeal mush and molasses. He tossed some flour and yeast into the slurry and baked it, cursing “Anna, damn ‘er!” (“Anadama” to non-Yankee ears) all the while.
This is my first try at Anadama Bread (from The Bread Baker’s Apprentice) — I decided to give it a whirl after hearing great things about the results from BBA Challenge participants. Alas, I overproofed my loaves and they turned out rather sunken and flat. I can’t win sometimes — either my kitchen is too cold or too warm, depending on the season. I’m sure the Anadama will be great for our sandwiches today, though. Our crazy New England weather has finally cleared up after weeks of rain, so we’re heading to the beach!