I love Anadama bread but have never had much success making it. In all fairness, that probably has more to do with lack of trying than anything else but still... So now that I am on a bread baking kick, I decided to give it another shot using King Arthur's New England Anadama Bread recipe.
Changes to the recipe: I followed the recipe except that I allowed the first rise to continue for about three hours instead of the suggested one in order to make time for story hour.
Verdict: We all enjoyed untoasted slices for dinner. The crust was crispy without being hard. The crumb was soft and moist. The following day, we all had toast for breakfast and were equally impressed. I plan to make another load as soon as I buy more cornmeal!
