(Odograph - n. an instrument recording distance traveled, especially by a pedestrian.)

Anadama Bread (sort of)

I say "(sort of)" because Anadama Bread usually uses a cooked corn mush and always uses molasses. I took Peter Reinhart's suggestion (from his book The Bread Baker's Apprentice) to use a "soaker" rather than hot water, and I didn't have any molasses (I used honey).

The night before you bake (or about 12 hours earlier) make a "soaker" by measuring 2/3 cups coarsely ground corn meal (polenta) into a dish. Add 2/3 cups of room temperature water. Mix. Cover with plastic wrap. Wait 12 hours, then ...

Dust out your bread pan and add the following (I don't think order matters, but some manufacturers recommend "yeast first" or "yeast last" order. I use "yeast first".):

1 scant tablespoon instant yeast

3 cups high gluten flour

the "soaker" from the step above

2/3 cups lukewarm water

2 tablespoons canola oil

2 tablespoons honey (or brown sugar)

1 1/4 teaspoon salt

Press start, wait for bread .. then slice, toast, consume.