#Anadama April 7
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So today is a guest post collaboration from my buddy Jeff Neelon who joined me in a 30 Day reading challenge for March and Tina Bullard. The picture below has Jeff on the left and me on the right. Jeff lives in Winston-Salem NC.
The post also includes a shout out to a friend from Lumberton NC named Tina Bullard who is part of the 30 Day Baking Challenge. Photo below is of Tina and her husband Drew.
This month it appears that Jeff and Tina are all in on a 30 Day Baking Challenge. On Sunday Jeff brought his skills to his Winston-Salem kitchen to prepare what he calls ANADAMA Bread.
Jeff like me has limited baking experience but boy does he have a great description about baking Pillsbury Biscuits.
In Jeff’s own words “Over the years I have cooked a lot of things , but my baking has been limited to potatoes and “whop” biscuits. You may not be familiar with the term that is from Fairmont, North Carolina, but a whop biscuit is a Pillsbury pre-made can that you have to whop against the edge of the kitchen counter to open.”
So let there be no doubt when someone brags on whop biscuits we are talking about high level pastry chef skills.
So let’s get back to the ANADAMA bread. This is something Jeff’s mother and grandmother baked a lot. They were of Irish descent living in Massachusetts and this bread was featured in the Fanny Farmer cookbook over 100 years ago. The ANADAMA bread is brown and sweet because it has molasses in the recipe.
The photo below is one submitted by Jeff to show he actually made the dough. Somewhere inside that dough is a spoon.
After mixing the dough Jeff decided he needed some liquid encouragement and broke out a bottle of Yuengling Light. With that as motivation he got his ANADAMA dough into two bread pans.
While the bread baked Jeff cleaned the kitchen and awaited for the final verdict. His ANADAMA bread was quite tasty. Bravo to Jeff. For the record Salem Bakery is not considering adding whop biscuits to their line-up.
Jeff’s finished ANADAMA Bread.
My other guest baker is Tina Bullard she has been a ball of fire during her COVID 19 furlough. She has organized her pantry, doted on her grandson, and done some baking.
Tina opted to make Strawberry Bread. I am quite sure that her skill level as a baker was much more advanced than Jeff or mine.
Look at her prep below for Strawberry Bread. Pay attention to the well organized pantry in top left of picture. That makes a baking statement all by itself. You will find no “whop biscuits” in this kitchen.
Tina’s occupation is a pharmacist so she knows how chemistry works. Well look at what she put together below with all the ingredients above.
The final picture is of Tina’s Strawberry Loaf Bread. That photo clearly tells Jeff and I some people are in a different baking league than us and Tina is one of them.
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