Anadama Bread

• 1 1/2 c. water
• 1/2 c. cornmeal
• 2 tsp. salt
• 6 Tbsp. butter or margarine
• 1/2 c. light molasses (or dark will do)
• 2 envelopes active dry yeast or 1 cake compressed yeast
• 6 c. sifted all-purpose flour
• cornmeal for topping

1. Heat water, 1/2 cup cornmeal, salt, butter and molasses in medium size saucepan until thick and bubbly.
2. Pour into a large bowl; cook to lukewarm, about 45 minutes.
3. Sprinkle or crumble yeast into 1/2 cup very warm water in a cup.
4. (Very warm water should feel comfortable when dropped on wrist.)
5. Stir until yeast dissolves, then blend into cooled cornmeal mixture.
6. Beat in 2 cups of the flour until smooth.
7. Stir in 3 more cups.
8. Turn out onto a lightly floured pastry cloth or board.
9. Knead until elastic, about 10 minutes, using remaining cup of flour as needed to keep dough from sticking.
10. Place dough in a greased large bowl; turn to coat all over with shortening.
11. Cover with a towel or Saran Wrap.
12. Let rise in a warm place away from draft about 1 1/2 hours or until doubled in bulk (inside stove, if you have a pilot light, is perfect spot for letting bread rise).
13. Punch dough down; knead in bowl a few times.
14. Shape into a ball (or 2 smaller balls).
15. Press into a greased baking dish (or grease a cookie pan and just set balls on it).
16. Brush top with soft shortening. Sprinkle with cornmeal.
17. Let rise again in a warm place away from draft with Saran Wrap over top for 1 hour or until doubled in bulk.

water, cornmeal, salt, butter, light molasses, active dry yeast, flour, cornmeal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214349 (may not work)