Something that you wouldn’t know about me from reading my blog is that I’m secretly a lover of history. I watch the History Channel and I’m quietly enthralled by antiques – wondering who handled them and what they meant to that person.
I love driving by historic homes that have stood proudly for hundreds of years, thinking about the life of the family who lived within the walls – and how they ever managed without the internet. I like to trace legends and myths as far back as I can trace them – because even the most outlandish tall tales had to result from something or somewhere.
One difference between us today and our predecessors who lived two-hundred years ago is the food we eat. Our ancestors didn’t eat Lean Cuisines for dinner and when they wanted something to eat they made it with the ingredients on hand.
Anadama Bread is a yeast bread that originated in New England years ago, when a Massachusetts fisherman allegedly had a wife named Anna who gave her husband nothing but cornmeal and molasses to eat every day.
One night the fisherman got so angry, he tossed the ingredients in with some yeast and flour and made a bread in the oven while muttering to himself, “Anna, damn her!”
I first learned about this bread when I joined the Bread Baker’s Apprentice Challenge.
Yes, you’re looking at two zeroes; that is not a typo.
And, no, no I had no idea what I was getting myself into when I signed on to this challenge.
Despite the fact that my bread baking experience is limited, I do like me some carbs and hands-on experience is the best teacher.
We’re not posting the recipes to every kind of bread that we bake but similar recipes are available around the internet and if you have any questions about the recipes I’ve used feel free to email me with questions.
I hope you like bread, because there will be more of it to follow in the coming weeks! (And let’s just lay our cards out on the table. You like bread, otherwise I don’t know how you’ve made it through this post).
To tide you over for now, here are some more resources in case you’d like to bake your own Anadama Bread: