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Anandama Bread: 33 % whole wheat, 100 % comfort.
I'm covered in flour and the entire house smells like warm bread.  A good day by all standards.

With slender baguette pans, gurgling jars of sourdough starter, and an array of silky flours, my father was a talented bread baker.  One of his specialties, the one I hold dearest, was Anadama Bread.  As a kid, the lore of the New England fisherman who threw his bowl of molasses-sweetened cornmeal mush at his bread baking wife, exclaiming "Anna, damn ya!", mixing the ingredients and thus giving birth to this accidental recipe was consistently intriguing, and consistently an excuse to use an unapproved word.  But the flavor, aroma, and character of this bread, far outweighed it's value for smut-mouthed opportunities.

A yeasty moist bread, it is made hearty with the addition of cornmeal, and sweet and tangy with the addition of molasses.  This is the quintessential eat at least a half a loaf slathered in butter right out of the oven as soon as it is cool enough to slice homemade bread.  Chewy, with a pillowy crumb, this also makes the best, the best, toast.  The sugars in the bread form a delicate crust all over the surface, providing just enough slight crunch before giving way to a slightly sweet supple center.  It also makes an amazing sandwich.

As it is baking, largely thanks to the molasses, the bread will perfume your home with a distinct comforting gorgeousness, certain to lay tracks for intense sense-memory experiences decades from now.  As has absolutely proven true for me.

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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