I actually made this bread a few weeks ago and just forgot to write about it. It’s bread made with cornmeal mush and molasses.

The Egman fell head over heels for this bread. He was begging me to make this one again until I reminded him of the casatiello; now he’s wheedling for both of them! 14 months ago

Tried this out a couple of times over the past two weeks. It’s not thin pizza like the Napoletana or the no-knead dough, so it bakes up like bread, but still has a doughy texture to it. And it doesn’t feel like it’s any extra work, you just have to make sure to plan ahead so you’re not eating dinner at 8 or 9pm since it takes 3 hours to rise, and I can only fit one of them on my baking stone at a time.

Like the foccacia, there’s a LOT of oil, but it’s healthy vegetable oils, so I can’t feel guilty about it. It gets crispy on the outside and stays soft and chewy in the middle. I think it’s my favorite pizza crust to date. The Egman expressed an interest in adding cornmeal to the recipe. I had made a deep dish dough that incorporated some that had a lot of flavor, and he ate through the Anadama bread like candy. I don’t want to lose the texture of this dough, but extra flavor never hurt anyone! Now that I’ve found a good base recipe, it’s time to experiment 14 months ago

I made two smaller loaves because the big one just wasn’t going to fit in the oven. For a sourdough bread, it looked and tasted really nice, but the crust was so hard my knife would skip over it instead of cutting.

I think I like some of my other breads better. I started this bread on Wednesday and finished it on Sunday. I don’t mind taking two days, but 5 is a little much. 16 months ago

I made this TWICE last week. The second time was better, but they were both delicious. I love putting potato into bread; it makes it so very soft and fluffy. Took the second batch home and shared it with my family, then gave the leftover loaf to a friend that I visited for the first time since my wedding! 16 months ago

I made a sourdough starter (that is now living in my fridge). I used it to make two loaves of sourdough bread and took one to a dinner we had with some of the Egman’s coworkers. I left it ferment for the longest possible time, using the fridge to slow it down and work out all the flavor I could. It was a COMPLETE success. The bread tasted wonderfully tangy and rich. Will do it again soon sometime, but I think I’m going to make breadsticks with my starter next! 18 months ago

We wanted to make French dips, but the store didn’t have the size or kind of bread we wanted, so I made it myself.

I used the French bread recipe, but instead of making one big baguette, I made six sandwich sized buns, and a seventh small one (because I didn’t cut evenly and my last one would have been huge otherwise).

We ate the tiny one as soon as the bread was cool to test it, and it was wonderful. It was good the next day with the sandwiches, and still okay in lunch boxes the rest of the week, but not as drop-dead amazing as it was still the tiniest bit warm from the oven.

Improvements for next time will be to shape the buns a little better. I was a little sloppy with it this time and they didn’t end up evenly thick throughout each one, so they didn’t get a nice even brown color on top. I’ll also try leaving the starter to age for another day or two, but I didn’t have the luxury this time as we decided to make them last minute. 20 months ago