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    Home » Baking Fun

    Anadama Bread (BBA Challenge)

    May 16, 2009 · Modified: Mar 20, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Last week when Nicole of Pinch My Salt casually tweeted about starting a challenge to bake every single bread in Peter Reinhart’s masterwork The Bread Baker’s Apprentice, I didn’t even think. My subconscious took over and my fingers seem to type of their own accord, “I'll take on that challenge.” I’ve had the book in my personal collection for a few years and have attempted several of the breads, some on my own and some as Daring Baker’s challenges. His Napoletana pizza dough has become a regular in our kitchen and every time I make it I want to break into a rendition of That’s Amore or Funiculì, Funiculà. Though I’ve failed the first time around on some of his formulas (er, the bagels), I now have a chance to redeem myself…hopefully.

    Well, there’s a bunch of us doing what we now call the BBA Challenge, about 200 to be exact. Yes, the challenge went viral, but we decided to be relaxed about it and just have fun. We’re working loosely on a schedule of one formula per week going through the book in order from beginning to end. The first challenge is the Anadama bread.

    Each week I will post a photo journal of the loaf or loaves I made that week. After today, my posts on the challenges will be mostly wordless posts, merely an opportunity to show what we’ve been working on. For more bread inspiration, check out the BBA Challenge photos in the BBA Challenge Flickr photo group.

    Anadama bread soaker - Andrea Meyers

    Anadama bread dough, risen - Andrea Meyers

    Anadama bread, shaped loaves - Andrea Meyers

    Anadama bread loaves, cooling on a rack - Andrea Meyers

    Anadama bread - Andrea Meyers

    Anadama bread slices - Andrea Meyers

    Anadama toast with butter, cinnamon, and sugar. Brings back delicious memories of my childhood.

    More from the BBA Challenge

    Casatiello, sliced - Andrea Meyers
    Casatiello Bread (BBA Challenge)
    BBA Cornbread with bacon - Andrea Meyers
    Cornbread with Bacon (BBA Challenge)
    Whole wheat and rye bagels with poppy and sesame seeds - Andrea Meyers
    Whole Wheat and Rye Bagels (BBA Challenge)
    « Zuni Cafe Ricotta Gnocchi (Daring Cooks)
    Rabbits (Weekend Gardening) »

    Reader Interactions

    Comments

    1. Susie says

      May 16, 2009 at 6:35 am

      Beautiful bread. Loved your write up.
      I'll be baking along with you,
      Susie in northern NY

    2. Christina@DeglazeMe says

      May 16, 2009 at 9:15 am

      andrea, beautiful photos, and the bread looks very tasty. well done!

    3. MyKitchenInHalfCups says

      May 16, 2009 at 9:34 am

      Such a gorgeous dome you got on the loaf Andrea! Really a wonderful bread.
      Your subconscious took over ... I like that!

    4. Natashya says

      May 16, 2009 at 11:06 am

      They are so perfect looking! Great job on your Anadama.

    5. Kalyn says

      May 16, 2009 at 11:08 am

      Obviously you are up for the challenge! Nice photos!

    6. Sean says

      May 16, 2009 at 10:14 am

      Bread looks really good Andrea. Congrats.

    7. A&N says

      May 16, 2009 at 10:33 pm

      This is SUCH A GORGEOUS loaf, Andrea. Great job!

    8. Jenn @ Pete Eatemall says

      May 17, 2009 at 3:47 am

      Loaves look fantastic! Nice pics...Happy Baking!

    9. Joy the Baker says

      May 17, 2009 at 2:18 pm

      Great job with the challenge! This bread looks just lovely! The last picture with the butter, sugar and cinnamon reminds me of growing up too!

    10. jo says

      May 17, 2009 at 8:41 pm

      I'm not great at breads but I do so love reading about other people's creation and yours look wonderful. It's like a picture out of Peter Reinhart's book.

    11. Tammy says

      May 18, 2009 at 12:17 am

      Beautiful! After I joined the group I thought "What am I doing...I don't know how to make bread!" I like this group & look forward to learning and baking with everyone.

      I was looking forward to the bagels... what problems did you have with them?

      Tammy

    12. Caitlin says

      May 18, 2009 at 8:06 pm

      Cinnamon sugar toast? Heaven! Those are some fabulous looking loaves!

    13. Andrea says

      May 20, 2009 at 9:31 am

      Hi Tammy. I've only done the Reinhart bagels once. I inadvertently let them rise for too long so they didn't hold up when they went into the hot water. This time I plan to keep a sharp eye on the rise and be more gentle with transferring into the hot water.

    14. Matthew says

      March 07, 2010 at 6:51 pm

      I know I am months behind everyone, but if anyone notices this comment I would love a little help.
      Twice now I have had a go at this recipe and twice I have been stumped at step one. My 6 oz of polenta and 8 oz of water makes a paste, not a sponge. The polenta soaks up the water and is pasty enough if I stick a finger in it the hole my finger makes stays static when I pull my finger out. The second time I weighed everything twice and recoded the tare of the mixing bowl. I have 14 oz “stuff”. It’s not instant polenta, I double checked that…

      This is maddening as I have managed to get to a point where I am getting solid ciabatta and baguettes consistently. I figured this would be a sunday night cake-walk to tackle.

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