BBA 1. Anadama challenge

Starting up the Bread Baking Apprentice Challenge, here's the first one Anadama Bread.

This recipe makes 2 loaves in 9x5 pans.

If you'd like the recipe you can find it here

Day 1
One. Make the starter
I weighed the cornmeal- 6oz and used my Pyrex beaker cup for 8 oz of water

**Note to all other bakers- do not use Pan cornmeal for arepas... doesn't work!**

Here's the cornmeal and water- liquid!

Day 2
Two. Added the flour, water and yeast, got it to bubble!

Three. Next was adding the molasses, room temperature butter, salt and flour.

Four. Then the kneading, my dough was super sticky, so I kept adding flour, and kneading, however I never got to the windowpane test. My arms were too tired to keep going after kneading for almost 20 minutes. So instead of continuing I decided to put it in the oiled bowl and let it rise for 90 minutes.

Five. Once the dough doubled I cut it in half and shaped it into loafs. I put them in two 9x5 oiled pans and let them rise for 90 mins, long enough for it to get over the ridges

Six. Bake for 20 mins at 350F, then switch places, bake for another 20-30 minutes
Seven. Fresh loaves out of the oven... now wait 1 hour before slicing

Verdict: Freaking fantastic!!!!! inside was uber soft and had a great molasses undertone. However I'll probably slice and freeze the second loaf. It's a heavy bread and with just the two of us I'm afraid the second loaf won't make it without preservatives. Definitely gonna make chili to accompany this one!