{bba} Anadama Sandwich Rolls (and a yummy sandwich)

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Another week, another group. This week I joined The Bread Baker’s Apprentice Challenge (BBA). Nicole of Pinch My Salt came up with this fun idea. The goal is to bake (in order of appearence) each formula from Peter Reinhart’s The Bread Baker’s Apprentice. I love this book and have been baking from it for awhile. So far, I’ve baked a total of 13 of the 43 formulas in the book–including the first one for the challenge, Anadama Bread.  You can see my first attempt HERE.

anadama sandwich rolls

Because I made loaves the first time, I decided to make sandwich size rolls this time. The formula makes two 1 1/2 pound loaves or three 1 pound loaves. I was able to make twelve 4-ounce rolls.  Another change I made was to use cane syrup instead of molasses. I’m not a big fan of molasses. I used it the first time I made the bread and I could taste the molasses in it.

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Oh, boy! These rolls are good. They rose perfectly. The oven spring was amazing. It always amazes me. The baking time was  about 1/2 the length of baking the loaves. They were done at 20 to 22 minutes.

I made veggie sandwiches using the anadama rolls and a recipe from the May/June issue of Vegetarian Times. The original recipe calls for a baguette, which I’m sure is delicious as well. It’s quick and easy and perfect for a hot afternoon. You can add whatever vegetables or other sandwich fillings you have on hand.

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Anadama Sandwich Roll with Roasted Red Pepper Spread

Adapted from Vegetarian Times
  • 1 7-ounce jar roasted red peppers, drained well, finely chopped
  • 1 8-ounce container vegan cream cheese, softened
  • 3 tablespoons finely minced scallions
  • 1 clove garlic, minced (1 teaspoon)
  • 6 4-ounce anadama sandwich rolls
  • 3/4 cup cucumber, seeded and diced
  • 1/2 cup shredded carrot
  • 1 cup mâche
  • 1/2 cup microgreens
  1. Mix red peppers, cream cheese, scallion, and garlic in bowl until well combined.
  2. Half each roll and tear out a bit of the bread from the center of the bottoms  to make space for the fillings.
  3. Spread the cream cheese mixture on the bottoms. Top with cucumber, carrot, mâche, and microgreens. Cover with top half of the roll. Enjoy!

Makes 6 sandwiches.

You can see other BBA Challenge participants loaves on the BBA Flicker Group HERE. Be sure to check them out! Also, search for us on Twitter using #bba.

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World Bread Day 2008: Anadama Bread

I am a bread baker. I make the bread my family eats. This sounds strange to me. Although the ingredients are very simple, the process always seemed too mysterious, too magical. This year I’ve fallen {hard} in love with baking. I’m still a beginner, learning and experimenting my way through pounds and pounds of flour.

Always on the look out for new challenges, I’ve decided to participate in World Bread Day today. I made anadama bread, using a formula from Peter Reinhart’s The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread.

I was unaware of anadama bread prior to buying and reading this book. Apparently this is a popular bread on the East Coast, particularly New England. I was born and raised in the San Francisco Bay Area and for the most part have lived in California my whole life. The story of the creation of this bread involves an angry husband, cornmeal mush, and molasses. You can read about it here.

The formula was pretty straightforward and didn’t involve a lot of hands on time. It does take 2 days due to creating a ‘soaker’ of 6 ounces of coarse cornmeal and 8 ounces of water on Day 1.

Anadama Bread (Baker’s Precentage Formula)

Adapted from The Bread Baker’s Apprentice

Soaker:

  • Cornmeal     100%
  • Water     133%

Dough:

  • Bread flour     100%
  • Instant yeast     1.1%
  • Soaker     69.1%
  • Water     39.5%
  • Salt     1.9%
  • Molasses     19.8%
  • Unsalted butter     4.9%
  1. On Day 1, create the soaker by mixing the water and cornmeal together in a small bowl. Cover and let stand overnight at room temperature.
  2. The next day, mix half the flour, yeast, soaker, and water in large mixing bowl. Cover and let ferment for approximately an hour or until mixture starts to bubble.
  3. Add rest of flour, the salt, molasses, and butter; Mix on low speed using paddle attachment until ingredients form a ball. Add flour or water if necessary. Flour–if it is too wet; Water–if it is too dry.
  4. Switch to dough hook and knead on medium speed for 6 to 8 minutes until dough is firm but supple and pliable. The dough temperature should read 77 to 81 degrees F on an instant read thermometer.
  5. Transfer dough to a lightly oiled bowl. Cover and let the dough ferment for 90 minutes, or until it has doubled in size.
  6. Remove the dough from bowl and divide it into equal portions. Shape into loaves and place into lightly oiled bread pans. Mist tops of loaves with spray oil and cover.
  7. Proof for 60 to 90 minutes, or until loaves have crested and risen above the top of the pans.
  8. Preheat oven to 350 degrees F. Remove plastic wrap from loaves, mist with spray oil, and sprinkle tops with cornmeal. Place bread pans on sheet pan.
  9. Bake for 20 minutes. Rotate 180 degrees and bake for another 20 to 30 minutes, or until loaves are a golden brown and the internal temperature reads 185 to 190 degrees F on an instant read thermometer. The loaves will sound hollow when you thunk them on the bottom.
  10. When done, remove immediately from pans and cool on wire rack for at least an hour.

Overall, this bread was yummy and satisfying. It made great sandwich bread. The cornmeal added great texture and heartiness. The molasses added a deeper flavor compared to white sandwich bread. I will definately make this bread again.