Anadama Bread

Directions

1. 1
   Place 1/2 cup water and cornmeal in a small saucepan.
2. 2
   Bring to a boil over medium heat, stirring occasionally.
3. 3
   Cook until mixture thickens; about 5 minutes.
4. 4
   Remove from heat and stir in molasses.
5. 5
   Let cool to lukewarm.
6. 6
   In a small mixing bowl, dissolve yeast in 1/2 cup warm water.
7. 7
   Let sit until creamy; about 10 minutes.
8. 8
   In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended.
9. 9
   Add the bread flour and the salt, mix well.
10. 10
    Add the remaining whole wheat flour, 1/2 cup at a time, stirring well after each addition.
11. 11
    When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
12. 12
    Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil.
13. 13
    Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
14. 14
    Preheat oven to 375F (190C) F (190 degrees C).
15. 15
    Deflate the dough and turn it out onto a lightly floured surface and form into a loaf.
16. 16
    Place the loaf in a lightly greased 9x5 inch loaf pan.
17. 17
    Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
18. 18
    Bake at 375F (190C) F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.