Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons molasses
- 2 tablespoons honey
- 2 tablespoons butter, melted
- 2 cups buttermilk
- 1 cup dried cranberries
Special Equipment Needed:
- Large bowl
- Wooden spoon
- 9x5 inch loaf pan
- Baking sheet
Step-by-Step Instructions:
1. Preheat oven to 375 degrees F. Grease a 9x5 inch loaf pan with butter or cooking spray.
2. In a large bowl, combine the all-purpose flour, whole wheat flour, cornmeal, baking powder, baking soda, and salt.
3. In a separate bowl, mix together the molasses, honey, melted butter, and buttermilk.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the dried cranberries.
6. Pour the batter into the prepared loaf pan and spread evenly.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool for 10 minutes before removing from the pan and transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 375 degrees F
Serving Size: 8-10 slices
Nutritional Information (per slice):
Calories: 200
Fat: 4g
Carbohydrates: 34g
Protein: 4g
Substitutions for Ingredients
- All-purpose flour: can be substituted with spelt flour, whole wheat flour, or gluten-free flour.
- Whole wheat flour: can be substituted with all-purpose flour, spelt flour, or gluten-free flour.
- Cornmeal: can be substituted with oat flour or almond flour.
- Molasses: can be substituted with maple syrup or honey.
- Butter: can be substituted with coconut oil or olive oil.
- Buttermilk: can be substituted with almond milk or coconut milk.
- Dried cranberries: can be substituted with raisins, dried cherries, or dried blueberries.
Variations:
- Add 1/2 cup chopped walnuts or pecans for a crunchy texture.
- Add 1 teaspoon of cinnamon for a hint of spice.
- Add 1/2 cup of shredded coconut for a tropical flavor.
Tips and Tricks:
- Make sure to not overmix the batter, as this can result in a dense and dry bread.
- Let the bread cool completely before slicing, as this will help it hold its shape.
- Store the bread in an airtight container at room temperature for up to 5 days.
Storage Instructions:
Store the bread in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the bread in a 350 degree F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
- Slice the bread and serve it with butter and jam.
- Toast the bread and top with cream cheese and fresh fruit.
- Cube the bread and serve it as croutons on a salad.
Garnishes:
- Sprinkle the bread with chopped walnuts or pecans before baking.
- Drizzle the bread with honey or maple syrup before baking.
Pairings:
- Serve with a cup of coffee or tea.
- Serve with a bowl of soup or chili.
- Serve with a side of scrambled eggs or omelets.
Suggested Side Dishes:
- Roasted vegetables
- Sauteed greens
- Baked potatoes
Troubleshooting Advice:
- If the bread is too dense, make sure to not overmix the batter.
- If the bread is too dry, make sure to not overbake it.
Food Safety Advice:
- Store the bread in an airtight container at room temperature for up to 5 days.
- Reheat the bread in a 350 degree F oven for 10-15 minutes, or until heated through.
Food History:
Anadama bread is a traditional New England bread that dates back to the mid-1800s. It was originally made with cornmeal, molasses, and yeast, and was served as a breakfast or snack bread.
Flavor Profiles:
This bread has a sweet and nutty flavor with hints of molasses and dried cranberries.
Serving Suggestions:
- Slice the bread and serve it with butter and jam.
- Toast the bread and top with cream cheese and fresh fruit.
- Cube the bread and serve it as croutons on a salad.
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