Anadama Rolls With Mixed Seeds Recipes

ANADAMA ROLLS

Steps:

• Bring milk, 1 cup water and salt to boil in heavy large saucepan over medium heat. Slowly whisk in cornmeal. Cook until mixture thickens and boils, whisking constantly, about 2 minutes. Remove from heat. Whisk in molasses and 2 tablespoons butter. Transfer mixture to large bowl. Cool until thermometer inserted into center of mixture registers 115°F, whisking often, about 15 minutes.
• Pour 1/2 cup warm water into small bowl; sprinkle yeast over. Let stand until yeast dissolves and top looks spongy, about 13 minutes. Stir yeast mixture into cornmeal mixture. Gradually mix in 4 3/4 cups flour, about 1 cup at a time, to form soft dough that pulls away from sides of bowl. Sprinkle 1/4 cup flour onto work surface. Turn dough out onto floured surface; knead until smooth and elastic, sprinkling with more flour by tablespoonfuls if needed, about 10 minutes (dough will remain slightly sticky). Form dough into ball. Coat large bowl with 1 tablespoon butter. Add dough to bowl and turn to coat dough with butter. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
• Punch down dough. Cover dough with plastic wrap; let stand 10 minutes. Coat each of two 9-inch-diameter cake pans with 1/2 tablespoon butter. Roll dough into 18-inch-long log. Cut into 18 equal pieces. Using floured hands, form each dough piece into ball. Place 9 dough balls in each pan, spacing apart. Cover each pan loosely with towel. Let rolls stand in warm draft-free area until almost doubled in volume, about 30 minutes. Position rack in center of oven and preheat to 400°F. Melt 2 tablespoons butter in small saucepan over medium heat. Brush top of rolls with melted butter, then sprinkle with sesame or poppy seeds. Place rolls in oven and immediately reduce temperature to 350°F. Bake rolls until golden brown, about 30 minutes. (Can be made 1 day ahead. Cool completely. Store airtight at room temperature. Wrap rolls in foil and rewarm in 350°F oven 10 minutes.) Serve warm.

GRAIN MASH PROCESS AND ANADAMA SOURDOUGH BREAD

Steps:

• Levain Build 1 (overnight)
• Mix the ingredients for the first levain, cover, and let ferment until it has stopped expanding or has even fallen. This may take 8-12 hours.
• Levain Build 2 (in the morning)
• Mix the ingredients for second levain, cover, and let ferment until it has stopped expanding or has even fallen. This may take 2-4 hours.
• Mash and Saccarification (in the morning)
• Combine the grain addition e.g. cornmeal with boiling water. Mix thoroughly and aim for a mash temp of 158-194F.
• Let the mash cool to about 150F and then add the diastatic barley malt powder or whole grain rye flour to the mash, mixing thoroughly. The act of mixing will bring the mash to the desired 145-149F temperature.
• Hold the mash at this temperature range for 3-6 hours. You can do this by pre-warming a Thermos with boiling water and putting the mash in the Thermos. You can also use the proofing setting on an oven or a proofing box, or even make a hot water bath for your mash jar.
• At this point the levain and the mash can be refrigerated for up to several days if desired. You can also refrigerate them just until the evening, and then mix them together for the preferment overnight at room temperature.
• Preferment (afternoon-to-evening)
• Combine the levain and the mash, and let ferment for 6-8 hours until bubbly and no longer expanding.
• Final Dough (evening)
• In a large bowl or straight-walled container, mix together the preferment and the final dough ingredients.
• With mixing as minute 0:00, stretch and fold the dough at minutes :10, :20, :30, :45, and :60. Adjust the hydration at the third stretch and fold if needed.
• Once the stretching and folding is complete, the dough will expand quickly and can be shaped at about 50% expansion, usually 2 hours after mixing.
• Scrape the dough out of your bowl or bucket, press it into a rectangle with a set of sides narrower than the your loaf pan. This recipe is scaled for a 9x4x4 Pullman pan but a medium USA pan will work too.
• Roll up the dough into a tube, coat the top with seeds if you want, and place it in a greased loaf pan.
• Cover and let the dough proof for about an hour or until it has climbed 2-3 cm up the side of the pan.
• Preheat the oven to 450F during this time.
• Baking (late evening)
• Preheat the oven to 450F then lower the temperature to 350F and put your covered loaf pan in the oven. (Use the Pullman pan lid, foil, or even a baking sheet.)
• Bake covered for 20 minutes, then remove the cover and bake for an additional 20-25 minutes.
• The internal temperature should be at least 205F.
• Let the bread cool for a couple of hours before slicing. If your bread has a significant amount of rye flour (more than 50% of the total flour), let it cool for about 24 hours.

ANADAMA BREAD

Steps:

• Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
• In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
• In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.