Anadama Bread

Yield: 2 loaves

8 c. unbleached flour
1 ¼ cups yellow cornmeal
1 ½ tsp. salt
2 pkgs. Yeast (4oz)
1/3 cup butter, softened
3 ½ cups warm water (105-110F)
2/3 cups molasses

In a large bowl, mix 2 ½ cups flour, cornmeal, salt and yeast.

Gradually add butter, water and molasses and beat 2 minutes on medium speed.

Add ½ cup flour and beat 2 minutes on high speed. Keep adding flour by ½ cupfuls until a stiff dough forms.

Turn onto a floured surface and knead for about 10 minutes. Place in a greased bowl, cover and allow to rise in a warm place for 30 minutes, until doubled. Punch down and cut into two pieces.

Roll each piece into a rectangle and form into a loaf. Place loaves into greased loaf pans, brush with a little soft butter and allow to rise another 20 minutes.

Preheat oven to 375 degrees F. and bake for 45 minutes.

Remove from pans to wire racks and allow to cool.

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