Anadama Bread

Directions

1. 1
   In a medium saucepan, heat the water with 3/4 cup of the milk just until lukewarm.
2. 2
   Add the cornmeal and cook over low heat, stirring constantly, just until small bubbles appear around the edge.
3. 3
   Remove from the heat.
4. 4
   Stir in the butter, molasses and salt; transfer to a large bowl and let cool.
5. 5
   Meanwhile, in a small saucepan, heat the remaining 1/4 cup of milk with the sugar until lukewarm.
6. 6
   Remove from the heat.
7. 7
   Sprinkle the yeast over the milk and let stand until foamy, about 10 minutes.
8. 8
   Stir the yeast mixture into the cornmeal.
9. 9
   Stir in 6 1/2 cups of the flour, until a stiff dough forms.
10. 10
    Turn the dough out onto a lightly floured surface and knead until smooth and elastic, adding the remaining 1/2 cup of flour as needed.
11. 11
    Form the dough into a ball and transfer it to a lightly buttered bowl.
12. 12
    Cover the bowl with plastic wrap and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
13. 13
    Lightly butter two 8 1/2-by-4 1/2-inch loaf pans.
14. 14
    Punch down the dough and divide it in half.
15. 15
    Form each half into a loaf and place in the prepared pans.
16. 16
    Dust the tops lightly with flour, cover with a clean, dry kitchen towel and let rise in a warm, draft-free spot until nearly doubled in bulk, about 1 hour.
17. 17
    Preheat the oven to 350.
18. 18
    Bake the loaves for 50 minutes, or until the tops are brown; carefully turn out onto a rack.
19. 19
    The loaves should sound hollow when tapped on the bottom; if they don't, return to the pans and bake a few minutes more.
20. 20
    Cool completely before slicing.