Anadama Bread

Directions

1. 1
   In a small saucepan, bring water and cornmeal to a boil. Reduce heat; cook for 2 minutes or until mixture thickens, stirring constantly. Remove from the heat; stir in molasses and butter. Cool to 110°-115°.
2. 2
   In a large bowl, dissolve yeast in warm water. Add the cornmeal mixture, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
3. 3
   Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. 4
   Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour.
5. 5
   Bake at 375° for 25-30 minutes or until browned (cover loosely with foil if top browns too quickly). Remove from pan to a wire rack to cool.