anadama bread

I've been a busy girl these past few days. I guess that I am combining two hobbies right now--baking and photography. This bread gets its warm color tones from the corn meal and molasses and sun.

In the book that was a Christmas gift from Pam and Hugh (The Breadbaker's Apprentice), the author suggests that one use the lightest molasses that can be found--because the taste is so strong and objectionable to some people. Well, I had already bought my molasses and it was very dark. I did NOT care for the smell of molasses. In fact, when I encountered the odor, I decided to put five tablespoons instead of six in the bread dough. However, the bread was extremely tasty--although not up to the standard set by yesterday's experiment--Multigrain Extraordinaire.

Usually when the afternoon sun streams through my kitchen windows, I close the blinds. But this time, the sunbeams fell on my golden bread and I thought . . . what a nice photo op.

Anadama bread fresh from my oven!