Corn and Semolina Anadama Bread

• 2 cups lukewarm water
• 2/3 cup molasses
• 2 packages active dry yeast
• 5 to 6 cups bread flour
• 1/2 cup cornmeal
• 1/2 cup semolina
• 1 tablespoon salt
• 1 cup golden raisins
• 4 tablespoons unsalted butter, softened

1. In a medium bowl, combine the water and molasses.
2. Add the yeast and let stand until dissolved, about 10 minutes.
3. In a large bowl, sift 5 cups of the bread flour with the cornmeal, semolina and salt.
4. Add the raisins and butter, then add the yeast mixture and blend well.
5. Transfer the dough to a lightly floured surface and knead, adding up to 1 more cup of the bread flour to make a moist but not sticky dough.
6. Continue kneading for a few minutes until smooth and elastic.
7. Transfer the dough to a lightly buttered bowl, cover with plastic wrap and let rise until doubled in bulk, about 1 1/4 hours.
8. Punch the dough down and divide it in half.
9. Form into 2 loose rectangular loaves and transfer to 2 buttered 8 1/2 -by-4 1/2 -inch loaf pans.
10. Let rise until doubled in bulk, about 1 hour.
11. Preheat the oven to 375.
12. Bake the loaves for about 40 minutes, or until golden brown on top.
13. Let cool in the pans for 5 minutes, then turn out onto a rack to cool completely.

water, molasses, active dry yeast, bread flour, cornmeal, semolina, salt, golden raisins, unsalted butter

Taken from www.foodandwine.com/recipes/corn-and-semolina-anadama-bread (may not work)