Anadama bread from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 108) by Peter Reinhart

  • unbleached bread flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • EYB Comments

    Requires standing overnight and 5-6 hours to prepare.

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Notes about this recipe

  • Eat Your Books

    Requires standing overnight and 5-6 hours to prepare.

  • Rebeccajwj on April 15, 2022

    I make this bread every couple of weeks. It’s best to cut it very thick as thinner slices tend to crumble. And to account for the delicate dough, I’ve switched my pans to 9 x 4 tall sided (small) pullmans but with NO lid. I do think a lid would be OK, but I like the brown crust on the top. The taller pan has mostly resolved the crumble situation. This is one of our favorite toasting breads. Flavorful and pretty. It makes a great sandwich too. From the moment I tasted this bread I was in love! Be aware that you divide the flour and add it in two separate steps that are an hour apart. The dough is very wet compared to other breads, but it bakes up delicious.

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