Walnut-sage anadama bread
Bread
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.
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