Anadama bread

I'm finally getting back to my goal of making every bread in The Bread Bakers Apprentice Book!  The latest bread was Anadama Bread. 

It started out with soaking a cup of corn meal in a cup of water overnight, and this was a new concept to me for baking bread, but I went with it.  The next day, per the directions, I added the flour, etc and let it ferment for an hour until bubbles appeared, then added the remaining ingredients (which included molasses, which was also a new addition to bread baking for me).

Unfortunately, I miscalculated my time so instead of letting the dough rise for an hour or two, I had to put it in the fridge after a couple of hours since I didn't have time to shape it.  Luckily this didn't impact the rising stage at all.

I actually didn't get around to baking the bread until the next day, so my 2 day bread turned into a 3 day bread, but it ended up making 3 loaves, which was nice.  The bread itself?  Well I'll admit, I wasn't as crazy about it as I have been other breads I've made, perhaps it was the cornmeal.  But I toasted it and put some orange marmalade on it and it tasted fine :)