Anadama Bread

1 . Stage

Add the cornmeal and boiling water to a bowl: 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. Let sit for 30 minutes.

2 . Stage

Add the molasses, salt and butter to cornmeal mixture: Add the molasses, salt and butter and stir to combine. The cornmeal water should still be warm enough to melt the room temperature butter.

3 . Stage

Activate the yeast: Put 1/2 cup of warm water (slightly warmer than body temperature) into a small bowl. Sprinkle the yeast over the water and let sit for a few minutes. Then stir it to gently combine. Let sit for another 5 minutes.

4 . Stage

Combine the yeast and cornmeal mixtures, then add the flour: Add the yeast and the water to the bowl with the cornmeal and everything else, and mix to combine. Add the bread flour, a cup at a time, stirring after each addition. You will end up with something of a gloopy mess.

5 . Stage

Pour the dough into loaf pans and let rise: Butter a couple of 5- x 9-inch 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.

6 . Stage

Bake: Bake the breads for 45 to 50 minutes, or until a skewer or knife blade comes out clean. Let the loaves cool for a few minutes, then turn them out onto racks to continue cooling.