Anadama Bread

• 5 c. all-purpose flour
• 1 c. corn meal
• 2 pkg. active dry yeast
• 2 tsp. salt
• 2 c. warm water (125~)
• 5 Tbsp. soft butter
• 1/2 c. molasses

1. Stir 2 cups flour, corn meal, yeast and salt together in a mixing bowl.
2. Add water, butter and molasses.
3. Beat hard for 3 minutes.
4. Mix in enough remaining flour to make a stiff dough. Turn out onto a floured board.
5. Knead until no longer sticky. Place in a greased bowl.
6. Butter top of dough lightly.
7. Cover with a clean towel.
8. Let rise in a warm place until doubled in size (1 to 1 1/2 hours).
9. Punch dough down.
10. Turn onto a floured board; knead 1 to 2 minutes.
11. Shape into 2 balls.
12. Place in greased 9 x 5-inch loaf pans.
13. Let rise until doubled, 35 to 40 minutes.
14. Bake at 375u0b0 for 40 to 50 minutes until they sound hollow.
15. Makes 2 loaves.

flour, corn meal, active dry yeast, salt, warm water, butter, molasses

Taken from www.cookbooks.com/Recipe-Details.aspx?id=477285 (may not work)