A story you knead to hear

     Inspired by a conversation at an annual banquet celebrating the 125th anniversary of the North Penn Volunteer Fire Company last Saturday night, I will focus this week's VinnyPosts on breads from around the world.

     I'll begin our journey with a trip up the east coast of the United States to New England.  There legend has it that one day a Gloucester fisherman had had just about enough of his wife's limited culinary expertise.  He took her usual mundane evening meal of cornmeal mush topped with molasses and angrily tossed in some flour and yeast and put it in the oven while uttering a profane oath in not so flattering terms regarding his spouse.  "Anna, damn her!" were his words

     The recipe, and the name, stuck.  Anadama Bread is still considered a New England original.  Made today as it was in sea faring days, it is characteristically made with cornmeal and molasses.  It remains a soft comfortingly sweet bread with a colorful history and a reminder of Colonial America.  In researching the recipe I did, however, find a few interesting variations.  Some versions include additional ingredients such as nutmeg, oatmeal, crushed walnuts, raisins and sage.  Additionally, some recipes include milk, or dry powdered milk.  The traditional loaf is baked in the oven after the yeast has risen and the dough is kneaded and proofed.  But bread machine versions can also be found to speed the process without compromising the end result.  To find the recipe click on the following site from Yankee Magazine.