Anadama Bread

Ingredients

• 0.5 cup cornmeal 
• 2 cups water 
• 0.5 cup blackstrap molasses 
• 3 Tbsp butter at room temperature ()
• 1 Tbsp salt 
• 0.5 cup warm water 
• 1 package yeast dry
• 4.5 cups bread flour 

Equipment

• bowl
• oven
• knife
• loaf pan
• kitchen towels
• skewers

Directions

1. Place the cornmeal in a large bowl. Boil the two cups of water and pour the hot water into the cornmeal, stirring constantly to prevent lumps.
2. Let sit for 30 minutes.
3. Add the molasses, salt and butter and stir to combine. The cornmeal water should still be warm enough to melt the room temperature butter.
4. Put 1/2 cup of warm water (slightly warmer than body temperature) into a small bowl.
5. Sprinkle the yeast over the water and let sit for a few minutes. Then stir it to gently combine.
6. Let sit for another 5 minutes.
7. Add the yeast and the water to the bowl with the cornmeal and everything else, and mix to combine.
8. Add the bread flour, a cup at a time, stirring after each addition. You will end up with something of a gloopy mess.
9. Butter a couple of 5x9 loaf pans. Spoon the dough mixture into the pans as best you can; it’ll be sticky. Cover with a tea towel and let rise for several hours, until it doubles in size.
10. Heat the oven to 350°F and bake the breads for 45-50 minutes, or until a skewer or knife blade comes out clean.
11. Let the loaves cool for a few minutes, then turn them out onto racks to continue cooling.