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1
Combine 1 cup water, the cornmeal, molasses and 4 tablespoons butter in a saucepan.
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2
Bring to a simmer over medium-high heat, whisking constantly, until the mixture thickens and starts to bubble, about 3 minutes.
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3
Transfer to the bowl of a stand mixer and let cool until lukewarm (105 degrees F to 110 degrees F), stirring occasionally, about 20 minutes.
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4
Sprinkle the yeast over 1/2 cup lukewarm water (105 degrees F to 110 degrees F) in a small bowl and let stand until foamy, about 5 minutes.
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5
Add to the cornmeal mixture along with 1 cup flour and the dry milk; mix with a wooden spoon.
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6
Cover with a kitchen towel and set aside in a warm place until the dough increases slightly in volume and is bubbly, about 30 minutes.
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7
Mix the dough with the dough hook attachment on medium-low speed, then mix in the salt and the remaining 3 to 4 cups flour, 1/2 cup at a time, scraping down the bowl after each addition, until the dough comes together into a firm, tacky ball.
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8
Increase the speed to medium high; knead the dough until it pulls away from the bowl, about 2 minutes.
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9
Turn out onto a lightly floured surface and knead by hand until smooth and pliable, adding more flour as needed, about 5 minutes.
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10
Brush a large bowl with vegetable oil; add the dough, cover with a kitchen towel and set aside in a warm place until doubled in size, 1 hour to 1 hour, 30 minutes.
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11
Brush a 9-by-5-inch loaf pan with vegetable oil.
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12
Punch down the dough and turn out onto a clean surface.
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13
Shape into a smooth 4-by-8-inch loaf, then transfer to the pan.
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14
Cover loosely with oiled plastic wrap and set aside in a warm place until the loaf rises above the pan by 1/2 inch, 30 minutes to 1 hour.
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15
Meanwhile, preheat the oven to 375 degrees F.
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16
Uncover the pan and transfer to the oven.
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17
Reduce the temperature to 350 degrees F and bake until the bread is golden and sounds hollow when tapped, 35 to 45 minutes.
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18
(Cover loosely with foil if it is browning too quickly.)
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19
Brush with melted butter and let rest in the pan, 10 minutes.
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20
Turn out onto a rack and let cool before slicing or freezing.
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21
MAKE IT AHEAD Let the bread cool completely, wrap in plastic wrap and foil, and freeze for up to 1 month.
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22
To serve, unwrap and thaw at room temperature for 2 hours.
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23
Reheat, wrapped in foil, at 300 degrees F until warmed through, 30 minutes.
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24
Photograph by Con Poulos
