New England Anadama Bread

• 2 c. boiling water
• 1/2 c. corn meal
• 1/2 c. molasses or cane syrup
• 2 tsp. salt
• 1 Tbsp. butter or Crisco
• 1/2 c. lukewarm water
• 1 pkg. yeast
• 4 1/2 c. flour

1. Place first 2 ingredients in a bowl, stir to combine and let stand 1 hour.
2. Then add molasses or cane syrup, salt and butter or Crisco.
3. Mix well.
4. In a small bowl, combine the yeast and warm water (105u0b0 to 115u0b0) until dissolved.
5. Let stand until "foamy" (about 5 minutes).
6. Add to corn meal and molasses mixture and work in about 4 1/2 cups flour.
7. Knead thoroughly until smooth and elastic on a floured surface.
8. Shape into loaves (makes 2) and place in greased loaf pans.
9. Let rise until double and bake at 350u0b0 about 50 minutes or until golden brown and loaf sounds hollow when thwacked with fingers.

boiling water, corn meal, molasses, salt, butter, water, yeast, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=965222 (may not work)