My bread machine’s manual has a recipe for anadama bread and so far all the recipes in the manual have worked well. I think the anadama loaf is good, but it’s the only anadama bread I’ve had, so I don’t have anything to compare it with. I would describe it has somewhat hearty, slightly crumbly, and a little sweet but not a dessert.
Sliced loaf, and toasted as part of a hummus and broccoli sprout sandwich:
Bad news: My machine makes the 3 loaf sizes but for some reason they only give this one in 1.5 lb. and 2 lb. If you have a 1 lb.-only machine, you might try downsizing it. Here’s the recipe in the manual. And here are the weights I’ve used, if you go by that instead of cups and spoons:
1.5 lb.
2 lb.
Boiling water
255 g
341 g
Oatmeal
20 g
27 g
Cornmeal
20 g
29 g
Oil
25 g
37 g
Molasses
43 g
64 g
Dry milk
28 g
37 g
Salt
9 g
11 g
Whole wheat flour
156 g
234 g
Bread flour
241 g
301 g
Vital wheat gluten
15 g
23 g
Active dry yeast
6 g
7 g
Note that you mix the boiling water, oatmeal, and cornmeal in a bowl and let sit for 20 minutes, then add it to the bread machine’s pan with the remaining ingredients. Run the Whole Wheat program or similar.
Nice! I like the addition of oatmeal; it’s a nice twist. FYI, most traditional anadama bread I’ve had doesn’t include oatmeal. It’s normally just a moderately dense bread with wheat, cornmeal and molasses (and other typical bread ingredients). The molasses adds a mild sweetness, and it’s fantastic toasted with butter.
HONEY ‘N OATS BREAD from Bread Machine Magic P. 86 (Rehberg & Conway)
A semi whole wheat loaf with buttermilk, honey, egg and uncooked rolled oats.
I like this loaf better than the previous ww loaf I tried – it delivers both on texture and flavor. I’ll be tempted to add a teaspoon of VWG to my next loaf, and see if I can’t achieve just a slightly lighter texture. Pretty good as written, in any case.
Recipe is for a one 1-lb. loaf.
Course 4 Whole Wheat. Medium crust.
3/4 c. to 7/8 c. buttermilk
1 egg
1 T. honey
1 c. whole wheat flour < — I used 120 g. white whole wheat
1 c. bread flour < — I used 120 g.
1/3 c. rolled oats < — I used 32 g.
1 t. granulated salt
1 ½ t. active dry yeast < — I used 1 1/8 t. bread machine yeast
HONEY ‘N OATS BREAD from Bread Machine Magic P. 86 (Rehberg & Conway)
A semi whole wheat loaf with buttermilk, honey, egg and uncooked rolled oats.
I like this loaf better than the previous ww loaf I tried – it delivers both on texture and flavor. I’ll be tempted to add a teaspoon of VWG to my next loaf, and see if I can’t achieve just a slightly lighter texture. Pretty good as written, in any case.
Recipe is for a one 1-lb. loaf.
Course 4 Whole Wheat. Medium crust.
3/4 c. to 7/8 c. buttermilk
1 egg
1 T. honey
1 c. whole wheat flour < — I used 120 g. white whole wheat
1 c. bread flour < — I used 120 g.
1/3 c. rolled oats < — I used 32 g.
1 t. granulated salt
1 ½ t. active dry yeast < — I used 1 1/8 t. bread machine yeast
In search of greater loft and less density, I reworked the original Honey & Oat recipe (first photo) to change the ratio of flours from 50:50 bread:whole wheat to 60:40, and add 1 t. vital wheat gluten. Results shown in second photo. I’m happy with the improvement.
