First bread for the BBA Challenge 2011! This is the Anadama Bread, a standard white-flour loaf enhanced with some cornmeal and flavored with molasses. The cornmeal is soaked overnight (thus it's, logically, a "soaker" in this bread-baking terminology I'm learning to use)--that was different from anadama bread I've made in the past where the cornmeal was just added to the flour. Reinhart's version calls for polenta grind cornmeal.
I used garden-variety "Grandma's" molasses, that being all I had on hand. I think I'd prefer this loaf with the lighter molasses Reinhart recommends--the molasses flavor was a little too strong. Or maybe I should have tried that leftover pomegranate molasses...not sure what the relative sweetness levels are, though.
I mixed and kneaded in the KitchenAid (I may do a post on 'how I do bread' to cover my level of experience and my usual methods), and found as others did that the recipe needed more flour than the recipe called for to get past a quite sticky dough to merely tacky.
I did a half recipe (one loaf) and used the slightly oversized 10 x 5" corrugated loaf pan purchased from King Arthur. The loaf took quite a while for the second rise, then I forgot it and let it over-proof slightly. I still got some oven spring, so perhaps it was no big deal.
The bread had a nice texture, very light. The molasses and cornmeal combo, though, just doesn't do much for my taste buds, so I suspect I won't repeat this one.