We made the first bread in The Bread Baker's Apprentice by Peter Reinhart this weekend. We are now in the Challenge. Our goal is to make all the breads in the book by baking one every other weekend. This was Anadama bread. It turned out really moist and hearty. I would make one small change the next time I make this bread. The recipe says to sprinkle the top with cornmeal before baking. I used the same coarse cornmeal that I used in the dough. I would use a finer cornmeal for that step next time to prevent biting down on occasional little hard pieces that are present in the coarse-grind cornmeal. I did have to add some extra flour while kneading to get the dough to the non-sticky stage. Karen kneaded her bread by hand. I used my Kitchen-Aid. We seemed to get the same results. This bread was delicious with our seasoned pinto beans for dinner. A cold glass of buttermilk added a delicious refreshing tang to the meal.