I don't think I have ever posted my own content on here before. I mostly just like Harry Potter and cat gifs, but after the past year of getting married, moving a 1,000 miles from home, and starting a new job.... I needed something else to spice up my life. (haha, baking... spices)
After getting married and immediately becoming less-than-wealthy (my husband, Ben, is at graduate school at a seminary while I work as a nanny who aspires to be an English/Theatre teacher), we had to really think about budgets as we pay off my student loans and bills. One of the practical ways is to not go out to eat but cook it yourself. We both have always LOVED food but haven't had a lot of experience with actually making it. Thus, my love and inspiration for baking was born!
Some of my girl friends that I made here are amazing cooks and bakers. One day I walked into one of their darling apartments to be greeted by the aroma of freshly baked bread.
Nothing is better than warm bread and butter.
I became determined to make my own bread and become as learned as my fellow women in baking. At Christmas, I received a lovely bread cookbook and have decided to start at the beginning and make a recipe per week. No pressure
I knew nothing about this bread nor have I ever heard of it before. It is a mixture of cornmeal, flour, molasses, and sugar which sounds delicious so I didn't question it. I researched the origins of the bread which said it was a New England bread that possibly originated when a husband got tired of eating cornmeal mush for lunch everyday, experimented in the kitchen, and created this lovely recipe. While eating his bread, he supposedly said "Anna, damn her" which is where the bread gets its name. If you sound it out in a "northern" accent.
It reminded me of Admiral Adama from Battlestar Galactica, but hey, whatever butters your bread.
The recipe starts with soaking the cornmeal in water over night then follow up the next day adding flour and yeast, letting it rise, adding more flour, molasses, sugar, and salt, kneading, letting it rise, shaping into loaves, letting it rise, and then baking. Well, typing it out makes it seem more work intensive. Most of the time you just wait around for deliciousness to be developing in the gluten. It turned out delicious for something I have never eaten before, ha. Sweet with the smoky molasses taste. I say this was a success for week one! Next week will be three different types of Greek Artos bread, so who knows what will happen.... Bread, probably.
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