BBA Challenge: Anadama Bread

Anadama Bread Cooling

So here we are, my very first bread for the Bread Baker’s Apprentice Challenge is complete!  Anadama is a traditional New England bread made with flour, corn meal, and molasses. It’s a curious name with a funny story attached to it, but the bread itself is no laughing matter. This is a seriously good loaf of bread!

Since I’ve never visited New England, my only only prior experience with Anadama Bread was reading a recipe for it a few years ago in The King Arthur Flour 200th Anniversary Cookbook.  It sounded interesting, but at the time I was mostly baking whole wheat sandwich loaves.

Peter Reinhart’s version is similar to the King Arthur recipe when it comes to ingredients, but the method is different.  In traditional Anadama recipes, the cornmeal is softened with boiling water and allowed to cool before the dough is mixed.  The cornmeal step might add an extra hour, but bread could easily be made in an afternoon.  Peter Reinhart’s version takes two days.

Now I know what you’re all thinking: who has two days to spend on a loaf of sandwich bread?  But it’s not like that.  The amount of active time between the two versions is about the same, but we have now learned from Peter Reinhart that everything tastes better when it sits around for a while.  Yes, I’m oversimplifying it, but it’s true!

Traditional formulas for this bread are usually given as a direct-dough method, but this version utilizes a soaker and a sponge to evoke more flavor from the grain. Corn is chock-full of natural sugars, trapped in the complex carbohydrate starch base, so any trick we can employ to break the sugars free can only improve the already wonderful flavor.  — from The Bread Baker’s Apprentice: Mastering the Art of extraordinary Bread by Peter Reinhart

Terms like soaker and sponge might be unfamiliar to some of you, but the concepts are simple.  For this particular bread, the soaker was simply a mixture of coarse ground corn meal (polenta or corn grits) and water.  So on the first day I spent a couple minutes mixing that up, left it on the counter and I was done!

Day two is when the real work began! I mixed my corn meal soaker with part of the flour, all of the yeast, and water.  This was my sponge.

Anadama Sponge

Mixing up a sponge before creating the final dough is a way to extend fermentation time. This process somehow extracts more flavor from the wheat (I’ll hopefully gain a better understanding of the science behind this as I bake more breads utilizing this method) and you’ll end up with a more flavorful loaf of bread.  The soaker only took a few minutes to mix up and I left it alone on the counter for about an hour.

Anadama Sponge Bubbling

It’s aliiiiiive!  As you can see, the sponge started bubbling away nicely in the hour that I left it sitting on my kitchen counter.  Next I added all the remaining ingredients to sponge: flour, salt, molasses and butter.

Anadama Bread Ingredients

I decided to make this first bread completely by hand rather than using my stand mixer.  But if using a stand mixer, I would have mixed up the sponge in that bowl.  After adding the extra ingredients, it can mixed using the paddle attachment of a stand mixer.

Mixing the Dough

When mixing by hand, I like to use a dough whisk.  I got mine from King Arthur Flour’s Baker’s Catalog, but I’ve heard they are available other places online as well as in cooking stores like Sur La Table.  A wooden spoon works, too!

Mixing the Dough 2

Mix, mix, mix!

Mixing the Dough 3

Eventually everything will be pretty well mixed in.  At this point, my dough was much wetter than I was expecting.  But rather than stir in extra flour, I decided to add the extra flour during the kneading process.

Tip: to get a wet dough out of the bowl, a simple flexible dough/bowl scraper is extremely useful and they are cheap enough that I suggest buying a couple just to make sure you always have one around!  I think I paid a dollar each for mine at an expensive kitchen store.  If you don’t have a scraper, just scoop the wet dough out as best you can with a rubber spatula.  It’s very helpful to sprinkle flour around the edges of the dough in the bowl before scraping it out.  I’ll try to illustrate this better with photos next time!

Shaggy Mass of Dough

Make sure you flour your counter or bread board prior to dumping out a mass of wet dough!  And I sprinkled some on top and also floured up my hands in anticipation of the sticky mess that was ahead of me!

Kneading the Dough

I was right, the dough was a sticky mess.  But I kept kneading and adding flour a little at a time until it became more cooperative.  I’m not sure how much extra flour I kneaded in, probably close to 3/4 cup.  It happens.  I think I kneaded the dough for a total of ten minutes before I felt that it met the requirements of Peter Reinhart: “The dough should be firm but supple and pliable and definitely not sticky.”

Fully Kneaded

So I was looking for a tacky, but not sticky, dough.  What’s the difference between tacky and sticky?  Luckily one of our BBA Challenge members was able to answer that question for us!

How to tell the difference between “sticky” and “tacky” when it comes to dough:  The easiest way is to press your hand onto the dough and then lift it up. If the dough pulls ups with your hand and then releases (so your hand comes away clean), the dough is tacky. If you end up with dough stuck to your hand, it’s sticky. — from Phyl of Of Cabbages and King Cakes and founder of our BBA Challenge Facebook Group

Ready to Rise

Once I felt that the dough had been kneaded enough, I put it in an oiled bowl and turned it to make sure that the entire surface was coated in oil.  This prevents the dough from drying out during the bulk fermentation period.  ‘Bulk Fermentation’ is one of the new fancy terms that I’ve taken to using thanks to this book.  It’s the proper term for a dough’s first rising period.  Whatever you want to call it, this is the time when you cover the bowl with plastic wrap and let it sit around and grow for about an hour and a half until it doubles in size.

Dough is Doubled

My dough doubled in an hour and 15 minutes.  At least it looked double to me!  I poked it and the indentations remained, so I moved on to the next step.


Now this is where I might have made my first mistake with this bread.  I think I was a little overzealous when I deflated the dough.  I’ve always punched down bread dough at this point so I did it out of habit.  But I think I should have just turned it out onto the board and divided it without deflating the dough all the way.


After violently deflating my dough, I dumped it back onto my board and divided it into two pieces.  I did use a scale at this point to make sure that the pieces were close to the same weight so that I would end up with two loaves that were roughly the same size.


Next, I shaped each piece into a loaf.  Each person has their own method for shaping, but here’s a great tutorial if you need a little help!

Into the Loaf Pans

After the loaves were shaped, I put them into my loaf pans.  This is where I think I made my second mistake.  Perhaps it’s because I deflated the life out of my dough, but the 9×5-inch loaf pans just seemed too big for the amount of dough I was looking at.  The weight was right according to the book, but from my experience, it just didn’t look right.  I should have gone with my gut instinct and switched out the pans for ones that were slightly smaller.  But I wanted to do it by the book this first time.


Normally, the second rise (or ‘proof,’ if you want to be fancy) in my slightly warm house would only take about an hour.  But after an hour, the dough wasn’t close to cresting the tops of the loaf pans.  I should have baked it at that point anyway, but I stubbornly stuck to the instructions in the book and waited 90 minutes for the dough to crest the top of the pans.  Unfortunately, doing this caused my dough to over-proof.  When I put it in the oven, the dough had no more ooomph left in it and even started to collapse a tiny bit in the middle.

Baked Loaves

But they were still beautiful!  And the house smelled so good while they were baking, I thought I would go crazy.  If I had used smaller loaf pans, the shape of loaves would have been a bit taller with a more rounded top.  These loaves were wide and a bit flat.  But the flavor and texture of the bread was so wonderful that I considered this first bread in the BBA Challenge a complete success!

My favorite way to eat this slightly sweet bread is toasted with lots of butter.  But it’s also a great sandwich bread, and was the perfect wrapper for this wonderful Bacon, Tomato and Avocado Sandwich!

Anadama Bacon Sandwich

I will definitely be baking Anadma Bread again!  I might even try using some whole wheat flour to replace part of the bread flour next time.

Want to read some other Anadama Adventures?  Here are some links to other BBA Challenge Members who have written about the first bread:

That’s just a small sample of the hundreds of loaves of bread that have been baked this month thanks to The Bread Baker’s Apprentice Challenge!  And I hope we inspire you to open the book and start baking!

The Next Challenge

So what’s up next?  This week’s challenge is Artos, or Greek Celebration Breads and the formula begins on page 111 in The Bread Baker’s Apprentice.  There are a few different variations of the main bread, and the goal is to choose one of them and complete it this week.  If you would like to try more variations, that’s great too!

The Greek Celebration Bread begins with a starter.  We are given the choice of making a Poolish (directions on page 106) or a Barm (directions on page 230).  If you don’t already have a starter on hand (I will be using one of my own sourdough starters as the barm), your best bet for this bread will be a poolish as it only takes one day to create, while a barm will take closer to a week.  Whichever method you choose, allow 1 to 2 days to complete the bread itself.

Several members of the group have already baked loaves of Artos and I’ve heard nothing but wonderful things about it!  Good luck and happy baking!

Want to Bake Along With Us?

There are several ways for you to join in the fun!  First of all, you need a copy of Peter Reinhart’s The Bread Baker’s Apprentice.  Read the first section of the book carefully, as this will prepare you for the bread recipes in the second section of the book.  Then just jump in and bake some Anadama Bread!  Please visit The BBA Challenge Page for more details on how to participate in the group!

Happy baking!

  1. chris

    I agree with the toasting as I found the taste really shined this way! That sandwich of yours looks fantastic.

    1:54 pm  May 19th, 2009
  2. Judy

    I LOVE how your bread turned out! Mine turned out great and I loved the flavor and the crunch this bread had. Sure wish I had some avocados when I was eating my loaves! We ended up having black forest ham and muenster cheese

    1:58 pm  May 19th, 2009
  3. Amy

    Nicole – what a wonderful write-up! I love your explanation of each step. I found the dough to be pretty sticky as well when I turned it out for the kneading, but like you I just worked flour in during the kneading process and it turned out beautifully. It was a delicious bread, wasn’t it? I’m also planning to try incorporating some whole wheat into the next anadama loaves.

    Here’s my post.

    Just munched on two thick slices of the Artos – it’s wonderful! Enjoy baking it this week! And thanks again for organizing such a fun activity.

    1:58 pm  May 19th, 2009
  4. wendy

    Wow! What a great post. I love your pictures and your step by step explanations. Your sandwich looks delicious. And your loaves are gorgeous.
    here’s my link:

    2:07 pm  May 19th, 2009
  5. Holly

    Beautiful post Nicole! I really enjoyed reading it and seeing the process. Thank you again for putting this group together!

    Here is the link to my post as well:

    2:09 pm  May 19th, 2009
  6. Victoria

    Thanks for hosting the BBA Challenge, Nicole! I feel like I have learned a lot already.

    My friends and family thank you, too, since they are getting samples!

    2:14 pm  May 19th, 2009
  7. Amanda @ Fake Ginger

    Great post! I love all your pictures, especially the BLT. Yum!

    My post:

    2:15 pm  May 19th, 2009
  8. Susie

    Hi BOSS I mean Nicole,
    This has been so wonderful for so many of us.
    Your post is wonderful and your bread is perfect.
    Love baking along with you,

    2:32 pm  May 19th, 2009
  9. Audrey

    I keep waiting for an article in the Wall Street Journal about the mysterious sudden rise in demand for brotforms, yeast, and a certain five-year-old book on baking…
    Your bread looks wonderful (I love your process pictures, and your BLT, but the top photo is stunning…) but you know what’s nicest? Ours do too! I think a lot of us had a surprising and gratifying success with our first bread…and I know there was a ton of fun and friendship involved. So thank you again!
    Here’s mine…

    2:37 pm  May 19th, 2009
  10. Deb

    Nicole, your description and photos are great. In fact it makes me want to bake a loaf or two of Anadama again very soon.

    Deb @ Italian Food Forever
    My post is at

    2:37 pm  May 19th, 2009
  11. Jennet

    Yum!!! I can’t believe how much better we are all going to be at bread baking by the time this is done!!!

    My pics and story are here:

    2:38 pm  May 19th, 2009
  12. Jenn @ Pete Eatemall

    Love your pics!I want a sandwich now…just like that one (minus the bacon) Love your site! Thanks for all the organizing and work put in to keep this moving along! I have posted the first two recipes at – thanks for stopping by and leaving a comment! Happy baking!

    2:44 pm  May 19th, 2009
  13. Susie

    Oh my goodness. I posted a bit ago and didn’t notice my name. LOL.
    I just see where you mentioned me. How did I miss that. LOL. Thanks for including me in your first loaf post.

    2:50 pm  May 19th, 2009
  14. Paula - bell'alimento

    Nicole your photos and write up are stunning! Love the step by steps. I really enjoyed making this bread. In addition to my loaf I added in some rolls. I used the rolls to make BLT’s & they were DELISH! My post is here

    2:50 pm  May 19th, 2009
  15. Rebeca

    Looks great! I’m so happy I decided to take the challenge. My Artos is proofing right now. I decided to cancel my dinner menu and just make some eggs to go with it!
    Have you considered adding a Mr. Linky on these posts, instead of having people add their link in the comments? For those of us who blog, it would be a great format.
    Thanks again for starting the challenge!

    2:58 pm  May 19th, 2009
  16. Rebeca

    Oh, I forgot to add the link to my Anadama Post:

    2:59 pm  May 19th, 2009
  17. Catherine (White Apples)

    Your dough pictures are so pretty! And that BLT… the sole reason I made a second batch of this bread… Thanks, Nicole, for creating such a great baking community!
    Here’s my Anadama post:

    2:59 pm  May 19th, 2009
  18. Nicole

    Rebeca: I was testing out Mr. Linky yesterday and didn’t really like how it looked/worked. But I might try it on next week’s post to see how it works.

    3:05 pm  May 19th, 2009
  19. Mags

    Excellent pictorial step-by-step Nicole. And thank you for putting this all together and keeping us organized.

    My big fat Greek bread can be found here:

    3:08 pm  May 19th, 2009
  20. Patricia

    Lovely photos! I’m heartened that my bread looked quite similar to yours along the way.

    I found the cornmeal added a gritty texture that my teeth aren’t too fond of. Did anyone else have that? I’m wondering if soaking the cornmeal in boiling water would have softened it a bit…

    Looking forward to Artos this week!

    3:14 pm  May 19th, 2009
  21. Michelle

    Hey…your bread looks just like mine! LOL.

    Fantastic job and I love the step-by-step!

    I had to triple post for my Anadama Bread. Just not enough days in the week to get everything posted!


    3:15 pm  May 19th, 2009
  22. Allen

    The photos of each step are perfect — how beautiful it looks coming together! I love the history of this bread’s name — it always makes me think of Queen Amidala from Star Wars. Yes, I’m strange 🙂

    3:16 pm  May 19th, 2009
  23. Nancy (n.o.e.)

    Nicole, that post is a true labor of love. Your explanations are so clear and the process photos make for a great tutorial! We loved the toast the best, but we enjoyed ours in lots of ways. Here’s my post:

    3:16 pm  May 19th, 2009
  24. Irene

    This looks like such a wonderful bread! Thank you for all the detailed explanations, it’s so helpful to someone like me who has only baked bread a few times and is always confused by the terminology and techniques.

    3:27 pm  May 19th, 2009
  25. Michelle

    Nicole, I absolutely love your recap of the process and all of the pictures, they are fabulous! We all loved this bread as well. Here is my post:

    3:30 pm  May 19th, 2009
  26. Oggi

    I love your step by step photos and the beautiful sandwich.

    I can’t stop eating this bread and we just finished the second batch. I have also baked Artos and will post the result sometime this week.

    3:31 pm  May 19th, 2009
  27. Janice

    Phyl’s sticky-tacky explanation was so helpful to me! Your sandwich looks great – wish I could have gotten pictures of our BLTs, but that was one meal that the family refused to let me take pictures of – they were in too much of a hurry to eat them. Glad your technical difficulties have been cleared up! Here’s my Anadama:

    3:37 pm  May 19th, 2009
  28. Kelly

    Wonderful post! I really enjoyed making—and eating—this bread. I’m still so thrilled to be a part of this group. I’m looking forward to artos.

    Like you, I found the dough to be rather wet and ended up adding quite a bit of flour during kneading, but it definitely needed it. Now if I could only get the “windowpane” next time. I’ll definitely be making this again, so I’ll have a chance to make adjustments.

    Here’s my post on the anadama:

    3:42 pm  May 19th, 2009
  29. Flour Girl

    You rock, Nicole! Thank you so much for dreaming up, organizing and shepherding this challenge.

    I’m in culinary school right now, but I feel like I’m going to get a great education just from this challenge. Hmmm … Maybe I could’ve saved a few bucks?

    You can see my Anadama experience at

    3:47 pm  May 19th, 2009
  30. sara

    Mmm, looks delicious! I agree, it makes a really tasty sandwich bread! 🙂
    My post is up here:

    4:01 pm  May 19th, 2009
  31. Dianne

    Most excellent! I especially love your kneading photo…just perfect. And that BLT is making my stomach growl.

    Thanks for serving as our fearless leader. It’s going to be a fun year!

    Here’s my post:

    4:26 pm  May 19th, 2009
  32. Tammy

    This is a totally fun baking group and I really enjoyed seeing the map where everyone put a pin where they live. …so much so I rewrote the words to “I’d like to buy the world a coke” to go with our bread theme… if you want to read it, it’s on the bottom of my post on Anadama bread: (I didn’t have my book yet… that’s why it was “seat of the pants”)


    P.S. I totally love your post and your step by step pictorial. Your pictures are awesome!

    4:49 pm  May 19th, 2009
  33. Jodi

    I am such a visual person and the pictures in this post are incredible. Thanks for making me salivate!!

    5:29 pm  May 19th, 2009
  34. Cindy

    Hi Nicole,

    Your photos are beautiful and your step by step instructions are inspiring. You’re a natural teacher and I’m so glad I can learn from you. One of my loaves also had a bit of a valley on top, and after reading your explanation, I realize that I too was a bit violent with my punching down. I will be more gentle next time.

    5:38 pm  May 19th, 2009
  35. Caitlin

    Gorgeous! But wow – I don’t think I’ve ever actually *punched* dough down, just gently deflated it 🙂 I know I’ve said it a number of times already, as have others, but thank you so very much for starting this. Such a cool project!

    5:49 pm  May 19th, 2009
  36. Haley J.

    I had some similar issues with the Anadama. I retarded the dough in the fridge overnight because I was going out of town, and it rose like crazy. I re-kneaded it and let it proof again. It needed several hours to return to room temperature and crest the pans; I think it over-proofed because one of the loaves turned out kind of baggy.

    It was still delicious, though! A link to my bread is below.

    5:56 pm  May 19th, 2009
  37. Hélène

    I love your step-by-step pictures. I did not knead by hand but in my KA. Was so easy to make and delicious, especially with lot’s of butter. I like your BLT.

    Here is mine:

    6:06 pm  May 19th, 2009
  38. Cindy

    Forgot to add my link to my Anadama post:

    6:14 pm  May 19th, 2009
  39. Danielle

    Great post. I think I need a dough whisk now that I’ve seen it in action.

    6:16 pm  May 19th, 2009
  40. Phyl

    Excellent write up, Nicole! Thanks so much for putting this Challenge together. I’m glad you found the time to bake!!

    6:30 pm  May 19th, 2009
  41. Natasha

    Awesome Post Nicole! I agree with Phyl, thanks for the challenge!
    Here is my post:

    7:03 pm  May 19th, 2009
  42. amanda

    omg this made the BEST buttery cinnamon toast even when it was 5 days old! it’s so awesome to live near you so i can eat all of your bba treats! 😉

    7:18 pm  May 19th, 2009
  43. rainbowbrown

    Howdy. Your loaves look absolutely wonderful! Many thanks for being the smart cookie who thought of this group. Here’s mine(!):

    7:59 pm  May 19th, 2009
  44. Katei

    Ahhh this looks great…I just posted my moms German Light Rye Bread recipe and was introduced to baking bread, sponges and all that jargin. This looks fantastic and I’ll have to venture into the baking world and try!

    8:38 pm  May 19th, 2009
  45. Oceen

    The entire book is online at google books.

    9:27 pm  May 19th, 2009
  46. Sweetcharity

    Beautiful loaves! I especially love the picture of your sandwich- so similar to one of the sandwiches I made with this loaf… great minds, you know…
    Looking forward to week two! (and three, and four, etc!)

    10:17 pm  May 19th, 2009
  47. Görel

    Nicole, this is an excellent post! The way you describe and illustrate every step, including mistakes, and with just the right amount of theory, is absolutely brilliant.

    You’re doing a fantastic job with this group, and I’m so happy I joined it! It will be a true adventure. I wasn’t so happy with my Anadama bread, but there you go, you can’t love ’em all. But you get to learn something from every bread you bake.

    10:32 pm  May 19th, 2009
  48. Rebecca

    Nicole, this is a reall great post! It all seems so *official* now that you have started baking and posting. I did the Anadama a couple of weeks ago, but have been waiting to be on schedule with everyone else to start Artos – I’ll start the poolish tonight. It’s so wonderful to be baking along with all of you!

    Here’s my (brief) post on Anadama:

    5:53 am  May 20th, 2009
  49. nico

    FAntastic post Nicole!!! I love it. Thanks so much.

    here is mine

    6:57 am  May 20th, 2009
  50. Di

    Looks great, Nicole. I love the step-by-step photos. And I want a dough whisk, now. (and a whole bunch of other stuff from KAF…) Here’s my post:

    8:12 am  May 20th, 2009
  51. Robin

    I’m going to be putting up my posts on my blog on Mother Nature Network where I blog about eco-friendly food

    Here’s my anadama post

    Nicole – about the punching down – I read the directions several times because I was surprised it wasn’t there. I didn’t punch my dough down at all. I can definitely see how you would do it out of habit. I’m not very experienced at all and expected it should be part of the process.

    9:58 am  May 20th, 2009
  52. Devany

    Echoing others… Thank you again Nicole for starting this challenge! I loved your step by step pictures, not always easy with dough on one’s hands.

    Here is my link:

    12:47 pm  May 20th, 2009
  53. Lonely Avocado « Round the Table

    […] week, two loaves of Anadama Bread, no avocados. Really wanted to make one of these great-looking sandwiches (look near the end of the […]

    1:46 pm  May 20th, 2009
  54. A&N

    Its gorgeous, Nicole!! And the sandwich looks perfect!

    I love how you showed step-by-step pics!

    5:00 pm  May 20th, 2009
  55. Mitchell Webster

    I love this blog, and this may not be the proper place for this comment, but I would love to see at least one recipe for a Diabetic Friendly High Fiber bread, (that is actually good) tastes good that is and not like cardboard. Before I was diabetic I baked Adadama Bread every week, along with some other Amish Breads, for years. Since becoming Diabetic, I have tried some recipes just to end up throwing it all out, I am desperate for a good high fiber bread recipe.
    Thanks to anyone that has one.

    3:22 am  May 21st, 2009
  56. MyKitchenInHalfCups

    And a most lovely loaf it is! I don’t think I’d have tried this on my own and no idea why now that I’ve baked it because it is a treasure.
    Here’s my post

    The Greek Celebration loaf is gone from our house now but my husband is asking for more I’ve told him is bagels for him next ;o) poor boy.

    8:50 am  May 21st, 2009
  57. Elizabeth

    I love Anadama Bread. When we sail on the Maine Windjammer J&E Riggin Chef Annie makes it on her wood stove. She uses wheat flour too! Delicious!!! The recipe for it is in her cookbook At Home, At Sea which you can find on her blog

    12:02 pm  May 21st, 2009
  58. Libby

    The men i the house say this is a real man’s bread 😉 Only had time for snapshots on my loaf.

    11:26 pm  May 21st, 2009
  59. ATigerintheKitchen

    I LOVE this! Question — I am traveling a lot this year (to learn how to cook in Singapore!) and won’t be able to bake every week. (It’s sacrilegious I know, but my parents in Singapore don’t own an oven.)

    a) Is it too late to join in? And b) May I join in and bake whenever I’m back in NYC and actually have a kitchen with a stove?

    7:57 am  May 22nd, 2009
  60. Grace F

    Wow! That looks so good! It almost looks like you have store bought bread and took a picture of it. It is perfect! How long would you say it took you in total time to make the bread?

    2:18 pm  May 22nd, 2009
  61. David Wolfe Superfoods

    WOW, what a process! thanks for the beautiful pictures. we use a dehydrator to make tasty raw bread and crackers 🙂


    11:39 pm  May 22nd, 2009
  62. Penny

    Love the pictures of the process! I make this bread quite often because it is one of our favourites.
    Thanks for setting up the challenge…I’m looking forward to baking all of the breads!

    9:44 am  May 23rd, 2009
  63. Dragon

    Absolute perfection! I love your photos.

    6:36 pm  May 23rd, 2009
  64. amateurinthekitchen

    Great post! Very detailed. Can’t wait to try the recipe.

    6:37 pm  May 24th, 2009
  65. Laurie Ashton Farook

    Mine is finally up, and not just up, but actually working! Woohoo! *cough* *ahem* Yeah, uh, you can find it at and yes, mine was made with sourdough (aka natural leaven or wild yeast), not commercial monoculture yeast. Because I like to be different. Or something. 🙂

    1:17 am  May 25th, 2009
  66. Artos: Greek Celebration Bread — Pinch My Salt

    […] the loaf was definitely bigger.  Now I wouldn’t say that it had doubled, but remember how I over-proofed my Anadama? I was determined not to do that again!  So, I decided it had risen enough and put it in the […]

    4:55 pm  May 25th, 2009
  67. derf

    when pigs fly bakes great bread daily and ships all over new england, ny and ct
    check out this site for a review of them

    9:06 am  May 31st, 2009
  68. Peter Reinhart’s Bagels — Pinch My Salt

    […] you for the bread recipes in the second section of the book.  Then just jump in and bake some Anadama Bread! But first, please visit The BBA Challenge Page for more details on how to participate in the […]

    6:32 pm  Jun 1st, 2009
  69. mmmbiscuits

    Hi, Pinch My Salt. I’m late to the party but I am so glad to join the BBA challenge. I’ve just posted on my blog about Anadama at Your pics are great and I love the detail in your writing. (I didn’t like this as asandwich bread but your pic of the BLT makes me wish I’d tried it for that sandwich. Bacon would go great with this.)
    Anyway, thanks again for starting this!

    7:21 pm  Jun 10th, 2009
  70. Peter

    I just recently discovered your blog and have been enjoying it. I will definately have to try this recipe for Anadama bread. I love Anadama bread and remember my mother making it at home. I am glad to see a recent resurgence in its popularity.

    2:04 pm  Jul 4th, 2009
  71. Lauren

    I am about to start the BBA challenge this weekend, just about to mix up my starter. Can’t wait, thanks for the helpful blog post and pictures!

    2:42 am  Jul 18th, 2009
  72. Nicole

    Lauren: Awesome! Welcome to the challenge! 🙂

    7:09 am  Jul 18th, 2009
  73. Amanda

    I just checked out the book from the library and am excited about getting started. Loved all your pics!

    5:26 am  Jul 21st, 2009
  74. Bread Baker’s Apprentice: Anadama Bread » Coffee Muffins

    […] into all the different stages of the bread, you can see those in good many other blogs including pinch my salt who started the whole bba thing off. Plus the batteries were running out in my camera so I […]

    2:16 pm  Jul 21st, 2009
  75. raquel

    I was a little late but I am joing the BBA Challenge. Planning on baking my first challenge next week (or maybe this weekend!!!). This is so much fun! The map is awesome! I just realized how many BBA bakers there are in San Diego, CA! Woohoo!

    1:57 pm  Jul 31st, 2009
  76. Kurt

    I’m a bit late to the game but have started posting my progress on the Cook’s Illustrated Bulletin Board at I look forward to following your progress and looking at awe at your beautiful pictures. Thank you for the kick I needed to start this challenge.

    8:17 am  Aug 2nd, 2009
  77. Nicole

    Amanda, Raquel & Kurt: So glad you’re starting the challenge! Looking forward to following your progress…stay in touch!

    8:51 am  Aug 2nd, 2009
  78. Shannon

    I just made this bread today and OMFSM (Flying Spaghetti Monster), it turned out amazing. I only wish I hadn’t cut the formula in half and had made 2 loaves. Def will make this again. Thanks for introducing me to the challenge.

    1:31 pm  Aug 16th, 2009
  79. AP269

    I started this challenge 3 weeks ago. The Anadama Bread was so good that I’ll definitely make it again. Here’s my post:

    4:42 am  Aug 17th, 2009
  80. The apprentice to the bread baker’s apprentice «

    […] evenly baked, with small chunks of potato scattered throughout the loaf.  The other recipe was for anadama bread from a book Sarah owns called the Bread Baker’s Apprentice.  The dough was quite sticky and […]

    8:46 am  Aug 17th, 2009
  81. Karen

    I baked the recipe from the BBA and had slightly less rise even than your lovely loafs, and found the texture too gritty for my taste. As an experiment, I made a half recipe, using a mix of 1/3 course cornmeal (polenta) + 2/3 fine cornmeal. Then I used a bread machine to do all the mixing/kneading and added very little additional flour. That loaf came out fabulously risen. Something about that wet dough is important!

    10:38 am  Sep 9th, 2009
  82. Jeanne

    i just ordered BBA and I’m looking forward to trying this Anadama bread. I wish I had found out about the challenge earlier, I would have had an excuse to buy the book sooner! At least now I know where to come for inspiration and beautiful pictures as I work my way through BBA.

    3:08 pm  Sep 11th, 2009
  83. brisa

    I finally bought the book (after “dating it” for almost an year!) and by chance ended up here.

    So inspiring! I guess I’ll have to start a blog and catch up with you guys:)


    9:43 pm  Sep 30th, 2009
  84. Lonely Avocado

    […] week, two loaves of Anadama Bread, no avocados. Really wanted to make one of these great-looking sandwiches (look near the end of the […]

    12:29 pm  Oct 20th, 2009
  85. Mary

    Hi Nicole! I know I’m eons behind, but I finally got a digital scale and a bench scraper and a new rolling pin, so I’m ready to rock this BBA challenge. Thanks for putting this together, it’s a total inspiration for some hardcore baking!

    2:15 pm  Jan 8th, 2010
  86. Malea

    Hi! Got the book midway through last year as a gift after I’d been making all our household bread for about 6 months. Finally got around to setting myself the challenge. Made the Anadama this weekend and it was fabulous – 3 beautiful loaves. I had it fresh with butter, toasted with honey, and fresh again with sardines and avocado. Offspring couldn’t get enough of it. Looking forward to catching up to some of the serious bakers as I work through the book.

    4:33 pm  Jan 11th, 2010
  87. Sq19Megan

    A lot of different students know a technique of free term papers creating, however it does not mean they can compose premium qulity papers, but a custom classification essays service would aid to create the biography term paper of high quality and demonstrate writing skillfulness of students.

    6:02 am  Jan 27th, 2010
  88. Bread Baker’s Apprentice Challenge: Lavash Crackers — Pinch My Salt

    […] you for the bread recipes in the second section of the book.  Then just jump in and bake some Anadama Bread, which is the first bread formula in the book.  You may also visit The BBA Challenge Page for more […]

    4:58 pm  Feb 5th, 2010
  89. Bread Baker’s Apprentice Challenge: Light Wheat Bread — Pinch My Salt

    […] you for the bread recipes in the second section of the book.  Then just jump in and bake some Anadama Bread, which is the first bread formula in the book.  You may also visit The BBA Challenge Page for more […]

    7:59 am  Feb 24th, 2010
  90. Daniel Sundin

    I made this bread for the first time yesterday. As you suggested it was my first recipe out of The Bread Baker’s Apprentice. It’s an excellent loaf with great texture and flavor. Thanks for the tip.

    11:32 am  Feb 26th, 2010
  91. Matthew

    I know I am months behind everyone, but if anyone notices this comment I would love a little help. Twice now I have had a go at this recipe and twice I have been stumped at step one. My 6 oz of polenta and 8 oz of water makes a paste, not a sponge. The polenta soaks up the water and is pasty enough if I stick a finger in it the hole my finger makes stays static when I pull my finger out. The second time I weighed everything twice and recoded the tare of the mixing bowl. I have 14 oz “stuff”. It’s not instant polenta, I double checked that…

    This is maddening as I have managed to get to a point where I am getting solid ciabatta and baguettes consistently. I figured this would be a sunday night cake-walk to tackle.

    3:49 pm  Mar 7th, 2010
  92. Shannon

    Matthew, perhaps try another corn meal? I’ve had great success with the grits from the bin at my local heath food store.

    7:35 pm  Mar 7th, 2010
  93. Bread Baker’s Apprentice Challenge: Marbled Rye — Pinch My Salt

    […] you for the bread recipes in the second section of the book.  Then just jump in and bake some Anadama Bread, which is the first bread formula in the book.  You may also visit The BBA Challenge Page for more […]

    4:29 pm  Apr 19th, 2010
  94. Bread Baker’s Apprentice Challenge: Multigrain Bread Extraordinaire — Pinch My Salt

    […] you for the bread recipes in the second section of the book.  Then just jump in and bake some Anadama Bread, which is the first bread formula in the book.  You may also visit The BBA Challenge Page for more […]

    3:02 am  May 31st, 2010
  95. Bread Baker’s Apprentice Challenge: Pain à l’Ancienne — Pinch My Salt

    […] you for the bread recipes in the second section of the book.  Then just jump in and bake some Anadama Bread, which is the first bread formula in the book.  You may also visit The BBA Challenge Page for more […]

    7:52 am  Jun 7th, 2010
  96. Bread Baker’s Apprentice Challenge: Pain de Campagne — Pinch My Salt

    […] you for the bread recipes in the second section of the book.  Then just jump in and bake some Anadama Bread, which is the first bread formula in the book.  You may also visit The BBA Challenge Page for more […]

    2:52 am  Jun 15th, 2010
  97. sean

    Trying to clarify…soaker sits overnight and the sponge (soaker + flour/yeast/water) sits for an hour?


    1:45 pm  Jul 21st, 2010
  98. Whole Wheat-Honey Anadama Bread | The Blog That Ate Manhattan

    […] Pinch My Salt has some gorgeous shots of Reinhart’s method. […]

    7:47 pm  Aug 29th, 2010
  99. Bread Baker’s Apprentice Challenge: Pane Siciliano — Pinch My Salt

    […] you for the bread recipes in the second section of the book.  Then just jump in and bake some Anadama Bread, which is the first bread formula in the book.  You may also visit The BBA Challenge Page for more […]

    2:53 am  Sep 9th, 2010
  100. Jaquelyn Chrysler

    2:14 pm  Nov 24th, 2010
  101. closet organization

    I usually dont pole in Blogs but your blog mandatory me to, great do the trick.. pleasing

    1:57 am  Jan 26th, 2011
  102. Liz

    I know I am late to the game, but I started the challenge about a week ago. My anadama turned out ok – but I had an unfortunate accident with my oven knob :). I posted about it, and forgive the over cooked crust! Looking forward to the Artos.

    9:40 am  May 29th, 2011
  103. events courses

    This bread has a unique name which I’ve never heard of before but it kinda looks like brioche..with molasses 🙂 It looks easy to make and your end product looks so good. I think a bread baking contest might be a fun fund raising event for our organization. Thanks for the post!

    1:31 am  Aug 17th, 2011
  104. lulu233

    I truly like meeting useful info, this post has got me much more information!

    1:35 pm  Sep 8th, 2011
  105. Creating history without nostalgia: The Bread Baker’s Apprentice Challenge «

    […] of this recipe has served its purpose.  You can read more about the process for Anadama bread here.  Next in line is Greek Celebration Bread. Perhaps I’ll wait until I have something […]

    8:43 am  Nov 6th, 2011
  106. Gini

    You’ve inspired me, and I’ve begun this journey as well. I noticed the falling in the middle, too. I’m planning to make this bread again, in mini-pans to serve individually with chili

    3:30 pm  Dec 6th, 2011
  107. Trade Stock Online

    Nicole, this is an excellent post! The way you describe and illustrate every step, including mistakes, and with just the right amount of theory, is absolutely brilliant.
    You’re doing a fantastic job with this group, and I’m so happy I joined it! It will be a true adventure. I wasn’t so happy with my Anadama bread, but there you go, you can’t love ‘em all. But you get to learn something from every bread you bake.

    2:06 am  Feb 7th, 2012
  108. Pie and Practice | dog&bird

    […] of anadama bread (from the Bread Maker’s Apprentice, here’s the recipe and how-to from Pinch My Salt) and two of Sara Foster’s Silky Pumpkin pies. Share this:ShareGoogle +1EmailPrintLike […]

    1:25 pm  Nov 26th, 2012
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