Anadama Bread

Directions

1. 1
   In medium bowl, combine water and molasses.
2. 2
   Add yeast and let stand until dissolved and foamy, about 10 minutes.
3. 3
   In large bowl, combine 5 cups flour, cornmeal, semolina and salt.
4. 4
   Add butter, then yeast mixture and mix well.
5. 5
   Turn dough out onto lightly floured surface and knead by adding as much of the remaining flour as necessary to make a soft but not sticky dough.
6. 6
   Knead until smooth and elastic, about 3 minutes.
7. 7
   Transfer dough to lightly oiled bowl and cover with plastic wrap.
8. 8
   Let rise in a warm place until doubled in size, about 1 1/4 hours.
9. 9
   Punch down dough and turn dough out onto lightly floured work surface.
10. 10
    Cut dough into 2 equal pieces and form into oblong loaves.
11. 11
    Place in two oiled 8- by 4-inch loaf pans and cover with oiled plastic wrap.
12. 12
    Let rise in warm place until doubled in volume, about 1 hour.
13. 13
    Preheat oven to 375F.
14. 14
    Bake until loaves are golden brown on top, about 40 minutes.
15. 15
    Let cool in pans for 5 minutes, then turn out onto a wire rack to cool completely.