Anadama Bread

Directions

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