What temperature do you bake bread at?

Pop the loaves into a 375º oven and bake for 30 to 35 minutes. The loaves should be golden brown. If you want to be sure they're baked through, use your thermometer to check the internal temperature of the bread. You're looking for about 185º.

How to heat a loaf of bread in the oven?

Mist or sprinkle water to the surface of the bread and place directly in a 425° F pre-heated oven for approximately 5-6 minutes , just long enough to warm up the bread. Do not microwave. Freeze bread immediately in a tightly sealed plastic freezer bag.

At what temperature and how long do you bake bread?

Preheat the oven to 425 degrees F (220 degrees C). Place bread in the preheated oven and lower the temperature to 375 degrees F (190 degrees C). Bake until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 30 minutes .

Is it better to bake bread at a higher or lower temperature?

The general rule is that crusty breads should be baked at as high a temperature as possible. Soft shelled breads should be baked at lower temperatures . When you increase the temperature of your oven your bread bakes quicker (duh).

How long to heat bread in oven at 350?

This article has been viewed 642,332 times. To reheat bread, first preheat the oven to 350°F (180°C). Then, wrap the bread in some foil and place it in the oven. Heat the bread for 10-15 minutes , and enjoy!

How long to toast bread in the oven at 350 degrees?

For this method, preheat your oven to 350-400º. A heat of 350º will cause your toast to be more browned, while a heat of 400º will result in a crunchy texture. Remember that the higher the temperature is, the less time it needs on each side. Try leaving your toast in for four to five minutes on each side .

How long to warm bread in foil in oven?

Heat the loaf for 15 minutes. If you're reheating slices of bread, use foil and let it heat for 5-10 min .

Can you bake bread at 375 degrees?

Preheat oven 375 degrees Brush butter on top of dough and place in the oven. Bake for 30 minutes until top is golden brown. Remove bread from oven and pan.

Do you bake bread at 425 or 450?

Preheat oven to 425 degrees . Bake bread in preheated oven for 30 minutes or until golden brown and sounds hollow when tapped with a knuckle. Let cool completely on a wire rack before slicing.

Can you bake bread at 350 degrees?

Preheat the oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top . Give the top of a loaf a gentle tap; it should sound hollow. Invert the baked loaves onto a wire cooling rack.

Should I bake bread at 400?

Brush olive oil on top of the bread dough, and bake in a 400 degree F . oven for about 30 minutes. The bread is ready when they are firm and golden brown, but to be absolutely sure use an instant read thermometer. When the internal temperature of the bread is 210 degrees F.

Walnut-Sage Anadama Bread Recipe on Food52 (2024)

Make Ahead

by: janeofmanytrade

January5,2012

2 Ratings

Walnut-Sage Anadama Bread Recipe on Food52 (1)

Makes 2 (9x5x3) loaves

Jump to Recipe

Author Notes

Even though I have been baking professionally for 30+ years, I have never baked anadama bread. The classic recipe combines cornmeal in a loaf sweetened by molasses both of which pair nicely with walnuts and sage. Starting with the recipe from Peter Reinhart's book, The Bread Baker's Apprentice, I gave it a slightly southern twang by substituting sorghum for the molasses, took it a step further by using Brinsers best roasted yellow cornmeal and then loaded the dough with toasted walnuts and freshly picked sage. The resulting loaves were the perfect foundation for sandwiches, particularly BLT's. —janeofmanytrade

Test Kitchen Notes

Robust and flavorful, this is the sort of loaf that makes winter slide right by. Serve toasted under a heap of sage-flecked scrambled eggs for a breakfast of champions, or thickly slathered with salted butter alongside your favorite vegetable soup for a simple, rustic dinner. Baby, it's cold outside. —mitschlag

Test Kitchen-Approved

What You'll Need

Ingredients

1 cupcornmeal (I used roasted yellow cornmeal)
1 cupboiling water
2 cupsunbleached bread flour
1 cupwarm water
2 teaspoonsyeast
²/₃ cupwalnuts, toasted
3 tablespoonschopped fresh sage, plus more to taste
¹/₃ cupsorghum or molasses
2 tablespoonsolive oil
1 ¹/₂ teaspoonssalt
2 cupsunbleached bread flour

Directions

The night before you will bake the bread, combine the cornmeal and the boiling water in a bowl. Mix completely, cover and allow it to sit out at room temperature until you are ready to mix the dough. Peter reinhart calls this a "soaker"
Add the 2 cups of bread flour, the warm water and the yeast to the soaker and mix completely. Allow this sponge to rise until bubbly, about an hour.
Add the sage, walnuts, sorghum, olive oil and salt to the sponge and stir it together. Add 1 cup of the bread flour and mix to form a shaggy, sticky dough. Place 1 cup of the flour on a clean work surface and turn the dough out on top of the flour. Begin to knead the dough adding additional flour as needed to make a soft, elastic dough, about 10 minutes.
Place the dough in an oiled bowl and cover it. Allow it to rise until doubled in size, about 1-1/2 hours. Punch the dough down, divide it in half and shape it into two loaves by flattening the dough into a rectangle and rolling it up so that the cylinder is the same length as the pan. Oil the pans, place the loaves into the pans and brush the tops of the dough with a small amount of oil and allow them to rise so that they come just above the top of the pans.
Preheat the oven to 350° F. Bake the loaves until brown and sound hollow when you turn the loaf out and tap the bottom, about 45 minutes. Be sure to turn the loaves half way and to ensure doneness, use a thermometer to check the internal temperature; 185-195 is the desired range. Turn out of the pans and allow to cool on a rack completely before slicing.

Contest Entries

See what other Food52ers are saying.

Lynnsy
Sophie Voillot
Kate Fernstrom
CECILIA
Mimiskitchen

Popular on Food52

11 Reviews

Lynnsy October 11, 2017

Delicious, moist, tender crumb and just the right amount of molasses. I wanted to try the bread on its own so baked this first batch without the sage and walnuts-- like it very much as is.

A few things; I only had 2 cups of bread flour, so I mixed it with all-purpose ( both King Arthur) and it developed adequate gluten for a decent rise using the stand mixer. I used stone ground cornmeal which is somewhat coarse (Bob's Red Mill Stone Ground) , maybe a bit too coarse? Although the interior of the loaves is very tender, there are a fair number of hard cornmeal grains on the lower and side crusts--I did not dust the pans with cornmeal so they were in the dough. Next time I will either used a finer grind meal or maybe add a dash more water to the soaker on bake day and zap it in the microwave to soften it up a bit. I will also use smaller pans to get a higher dome, as this is a small recipe for 2 9x5 pans. Perhaps it would give a higher loaf with all bread flour, but the texture is moist and a little stretchy with half and half, just the way we like it.

Thanks for the excellent recipe!

Sophie V. October 18, 2015

At what point do you add the bread flour?
2. add the 2 cups of bread flour...
or
3. add the sage, walnuts, sorghum, olive oil and salt to the sponge and stir it together. add 1 cup of the bread flour and mix...
or does it take 2 cups twice?

Kate F. July 30, 2015

I used to work for a baker (30 years ago) that made Anadama bread. Best bread for sandwiches, toast. Delicious.

CECILIA June 23, 2014

could i use spelf flour or quinoa flour instead of unbleashed bread flour?

CECILIA June 23, 2014

CAN I USE SPELT FLOUR OR QUINOA FLOUR INSTEAD OF UNBLEACHED BREAD FLOUR?

Mimiskitchen January 28, 2013

Makes excellent grilled cheese

DeWitt W. January 30, 2012

I just tried this recipe and, although the texture and overall taste of the two loaves was rather good, I was terribly disappointed that the sage flavor didn't come through. I chopped the sage rather coarsely and I put in twice as much as called for. Even then, unless I bit down on a piece of the sage itself, I couldn't taste it. I've had similar results with other recipes which call for fresh sage. What's gong on? My other taste tester here, Janet, was also disappointed in the almost total lack of sage flavor. And yet, the fresh sage I bought smelled marvelous.

jtrueblood January 23, 2012

What exactly is roasted cornmeal? Something you buy, something you roast yourself? If DIY, how does one roast it?

ruzyreez January 25, 2012

i was wondering the exact same question! someone help us! i so wanna try this recipe but i'm not sure what roasted cornmeal is :P

janeofmanytrade January 28, 2012

roasted cornmeal is a product from haldeman mills of pennsylvania. it is sold as brinser's best cornmeal and it is basically toasted yellow cornmeal. it gives it a little color and a deeper flavor. the good news is that it isn't hard to find if you shop online and if you have stores near you that carry a large assortment of amish goods-that is a good place to look too. however, you could use any kind of cornmeal to make this-white, yellow, blue or red(as long as it is natural red cornmeal; the dyed stuff would give the loaf an odd color). you could also toast your own in the oven or in a skillet on the stove just as you would toast nuts.

sexyLAMBCHOPx January 5, 2012

Bread looks amazing; with a BLT, yes or chicken salad. Decadent sandwich bread.