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Anadama Bread

This old-fashioned bread relies on molasses and cornmeal for its unique taste and texture. As the old folk tale goes, a fisherman was angry with his wife Anna for making the same gruel every day. When she added yeast and flour to the mix, he cursed her saying, “Anna, damn her.”

Yield:

2 (9×5-inch) loaves

Prep time:

30 to 60 minutes

Bake time:

30 to 35 minutes

Serving size:

1 slice

2 cups warm water

3 TB. canola or vegetable oil

¼ cup blackstrap molasses

2 TB. liquid or granule soy lecithin

2 tsp. salt

3 TB. vital wheat gluten

2 cups whole-wheat flour

2½ cups bread flour

⅔ cup cornmeal

1½ TB. instant yeast

1. Grease or spray 2 (9×5-inch) loaf pans with cooking oil spray.

2. In a large bowl, and using an electric mixer fitted with a dough hook attachment on low speed, combine warm water, canola oil, blackstrap molasses, and soy lecithin, or blend with a whisk. Add salt, vital wheat gluten, whole-wheat flour, bread flour, cornmeal, and instant yeast, and mix until dough forms a ball.

3. Knead by hand, or in mixer on low speed, for about 5 minutes, adding extra flour as needed if dough is too sticky. Stop the mixer, and push down dough if it starts to ride up the hook. Continue kneading 2 to 5 more minutes or until dough comes away from the sides of the bowl and forms a membrane when stretched (like a balloon that doesn’t tear).

4. Turn out dough onto well-floured surface using bread flour, knead it by hand a few more times, and form it into a ball. Cover with a kitchen towel, and let it rest on the counter for 10 to 15 minutes.

5. Divide dough into 2 equal pieces, and roll each into a log, tucking ends underneath. Pinch seams with your fingers, and place bread seam side down in the prepared pans.

6. Loosely cover the pans with a kitchen towel and let rise in a warm place for 1 to 1½ hours or until double in size. Do not disturb bread or expose it to any drafts.

7. Halfway through the rise time, preheat the oven to 350°F.

8. Bake for 30 to 35 minutes or until bread sounds hollow when tapped lightly. Cool on wire racks.

VEGAN VOCAB

Blackstrap molasses is the strongest-tasting molasses around. It’s the thick, concentrated by-product left over after refining sugar cane into sugar, made from the third boiling of sugar syrup. Use it wherever you want a strong molasses flavor.

Cinnamon Raisin Bread

Your house will smell wonderful while this Cinnamon Raisin Bread bakes. Maple syrup, cinnamon, and plump raisins combined with whole-wheat flour makes delicious bread that makes great French toast!

Yield:

2 (9×5-inch) loaves

Prep time:

30 to 60 minutes

Bake time:

30 to 35 minutes

Serving size:

1 slice

1¼ cups seedless raisins

½ cup water

1¾ cups warm water

2 TB. canola or vegetable oil

¼ cup maple syrup

2 TB. liquid or granule soy lecithin

1 tsp. salt

1½ TB. ground cinnamon

2 TB. vital wheat gluten

1 cup whole-wheat flour

5 cups bread flour

1½ TB. instant yeast

1. Lightly coat 2 (9×5-inch) loaf pans with cooking oil spray.

2. In a small bowl, combine raisins and ½ cup water. Let soak for 15 minutes. Do not drain.

3. In a large bowl, and using an electric mixer fitted with a dough hook attachment on low speed, combine warm water, canola oil, maple syrup, and soy lecithin, or blend with a whisk. Add salt, ground cinnamon, vital wheat gluten, whole-wheat flour, bread flour, instant yeast, and raisins along with soaking water, and mix until dough forms a ball.

4. Knead by hand, or in mixer on low speed, for about 5 minutes, adding extra flour as needed if dough is too sticky. Stop the mixer, and push down dough if it starts to ride up the hook. Continue kneading 2 to 5 more minutes or until dough comes away from the sides of the bowl and forms a membrane when stretched (like a balloon that doesn’t tear).

5. Turn out dough onto well-floured surface using bread flour, knead it by hand a few more times, and form it into a ball. Cover with a kitchen