Anadama Bread

Directions

1. 1
   In a bowl, stir together the cornmeal and 1 cup water.
2. 2
   In a saucepan over medium-high heat, bring another cup of water to a boil.
3. 3
   Add cornmeal mixture and cook, stirring constantly, until mixture is very thick, about 10 minutes.
4. 4
   Stir in the molasses and 2 tablespoons butter.
5. 5
   Transfer mixture to bowl of an electric mixer and cool to tepid.
6. 6
   In a small bowl, stir together the yeast and 1/2 cup water until yeast has dissolved.
7. 7
   Add to cornmeal and mix on low speed with dough-hook attachment for several seconds.
8. 8
   Add flour 1/2 cup at a time, mixing for several seconds after each addition.
9. 9
   Sprinkle in the salt and nutmeg, and continue mixing until dough completely comes away from sides of bowl, about 7 minutes.
10. 10
    Lightly butter a bowl.
11. 11
    Form dough into a ball and place it in bowl.
12. 12
    Oil a sheet of plastic wrap and loosely cover dough.
13. 13
    Allow dough to rise for 1 1/2 hours, or until it has doubled in size.
14. 14
    Lightly grease 2 9-by-4-inch loaf pans.
15. 15
    Press down dough and divide it into 2 equal pieces.
16. 16
    Shape each piece loosely into a loaf and place each in a pan.
17. 17
    Cover with plastic wrap and allow to rise for 30 minutes, or until loaves have doubled.
18. 18
    Preheat oven to 350 degrees.
19. 19
    Bake loaves for 45 minutes to 1 hour, or until bread is a dark golden brown and sounds hollow when tapped.
20. 20
    Allow bread to cool in pans for 5 minutes, then turn out onto wire cooling rack.
21. 21
    Brush all over with remaining softened butter.
22. 22
    Serve warm if possible.