{"id":349,"date":"2010-01-23T08:15:50","date_gmt":"2010-01-23T15:15:50","guid":{"rendered":"http:\/\/www.rhinoblues.com\/thoughts-wp\/?p=349"},"modified":"2010-01-23T08:15:50","modified_gmt":"2010-01-23T15:15:50","slug":"anadama-bread","status":"publish","type":"post","link":"https:\/\/www.rhinoblues.com\/thoughts\/2010\/01\/anadama-bread\/","title":{"rendered":"Anadama Bread"},"content":{"rendered":"<div align=\"center\"><img loading=\"lazy\" decoding=\"async\" alt=\"Anadama Bread\" src=\"http:\/\/www.rhinoblues.com\/thoughts\/upload\/images\/IMG_0380.jpg\" class=\"mt-image-none\" style=\"\" height=\"360\" width=\"480\" \/> <\/div>\n<div>This bread is described by Peter Reinhart as one of the great New England breads.&nbsp; The story he relates to the name of the bread is the story of a man who&#8217;s wife has left him, leaving behind only a pot of cornmeal mush and some molasses.&nbsp; He mixes that together along with some yeast and flour and mutters &#8220;Anna, damn &#8216;er!&#8221;&nbsp; It later gets amended to the more genteel &#8220;anadama&#8221;<\/p>\n<p>For this bread, I used agave syrup instead of the molasses (I had the agave syrup and not the molasses).&nbsp; It made for very nice sandwich bread, I had roast beef and provolone sandwiches for my lunch for a couple days with this bread.&nbsp; The next time I make this bread, I think I&#8217;ll replace the molasses with the barley syrup I bought for the next bread I&#8217;ll be posting about.<\/div>\n","protected":false},"excerpt":{"rendered":"<p>This bread is described by Peter Reinhart as one of the great New England breads.&nbsp; The story he relates to the name of the bread is the story of a man who&#8217;s wife has left him, leaving behind only a pot of cornmeal mush and some molasses.&nbsp; He mixes that together along with some yeast &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/www.rhinoblues.com\/thoughts\/2010\/01\/anadama-bread\/\">Continue reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":1327,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[16],"tags":[138,61,59],"class_list":["post-349","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","tag-anadama","tag-bba","tag-breads","item-wrap"],"jetpack_featured_media_url":"https:\/\/www.rhinoblues.com\/thoughts\/upload\/\/app_1_220086724709892_1567717122.gif","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/posts\/349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/comments?post=349"}],"version-history":[{"count":0,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/posts\/349\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/media\/1327"}],"wp:attachment":[{"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/media?parent=349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/categories?post=349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/tags?post=349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}