Anadama Bread

Directions

1. To make Dates Sauce: Take a cup of chopped dates with half a cup of milk and cook in low medium flame,(add water if needed). Simmer until the dates gets well cooked, will take around 5-7 minutes. Turn off the flame and let it cool for 20-30 minutes. Blend as a thick paste and keep aside.
2. Take cornmeal, a cup of water, dates puree and butter in a pan. Cook on low flame and whisk constantly until the mixture thickens and starts to bubble after few minutes. Transfer it to a glass bowl, and let it cool until it comes at room temperature.
3. Meanwhile sprinkle the yeast over ¼ cup of lukewarm water in a bowl and let it sit for 5 minutes until its turns foamy. Stir it once and let it sit for 2 more minutes.
4. Take the cornmeal mixture when its cooler to handle, add a cup of APF, milk powder and cover it with a kitchen towel. Keep it at a warm place for an hour, the dough will increase slightly.
5. Now add the remaining flour, half cup at a time, scraping down the bowl after each addition. At last the dough will come together as a firm dough. Now comes the tough part… you’re your sleeves up and knead by hand until its forms a smooth pliable dough.
6. Place the dough in a greased bowl and keep in warm place for 2 hours to proof. Once the dough is almost double in the volume, punch down the dough and transfer to a clean floured surface.
7. Shape into a smooth 4 by 8 inch loaf and transfer it to a loaf pan, cover loosely with oiled plastic wrap and keep it again in a warm place until the loaf rises. This proofing will take around 2 hours.
8. Preheat the oven to 375F, remove the wrap, transfer to the oven.. Reduce the temperature to 350F, bake for 35-40 minutes until the bread is golden brown and should sound hallow when tapped.
9. Brush the top with melted butter and let it sit for 10 minutes. Transfer it into a rack and let cool completely before slicing.