Anadama Bread

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Ingredients

• 7 3/4 to 81/4 cups all-purpose flour, divided
• 2 ( 1/4-ounce) packages active dry yeast
• 1 1/2 teaspoons salt
• 2 3/4 cups water
• 3/4 cup light molasses
• 4 tablespoons butter
• 1 1/4 cups yellow cornmeal

Directions

• 1
  Mix 4 cups flour, yeast and salt in bowl. Blend water, molasses and butter in 2-quart saucepan over low heat until mixture is 120°F to 130°F. Beat water mixture into flour mixture until well blended, 2 minutes. Beat in cornmeal and 2 cups flour until well blended, 2 minutes.
• 2
  Stir in about 13/4 cups flour to make a soft dough. Place dough on floured surface; knead until smooth and elastic, about 8 to 10 minutes, adding remaining 1/2 cup flour to prevent sticking, if necessary.
• 3
  Shape dough into a ball; place in oiled bowl. Turn dough over so that top is oiled. Cover with towel; let rise in warm place until double in size, 1 hour.
• 4
  Punch down dough. Knead dough on well-floured surface for 1 minute. Cut dough in half. Cover with towel; let rest 10 minutes. Grease two 11/2-quart soufflé dishes.
• 5
  Shape each dough half into ball; place in the prepared dishes. Cover; let rise in warm place until double in size, about 40 minutes.
• 6
  Preheat oven to 375°F. Bake until loaves are browned and sound hollow when tapped, about 35 to 40 minutes. Remove immediately from dishes to wire racks. Cool completely.