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1
In a bowl, stir together the cornmeal and 1 cup water.
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2
In a saucepan over medium-high heat, bring another cup of water to a boil.
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3
Add cornmeal mixture and cook, stirring constantly, until mixture is very thick, about 10 minutes.
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4
Stir in the molasses and 2 tablespoons butter.
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5
Transfer mixture to bowl of an electric mixer and cool to tepid.
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6
In a small bowl, stir together the yeast and 1/2 cup water until yeast has dissolved.
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7
Add to cornmeal and mix on low speed with dough-hook attachment for several seconds.
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8
Add flour 1/2 cup at a time, mixing for several seconds after each addition.
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9
Sprinkle in the salt and nutmeg, and continue mixing until dough completely comes away from sides of bowl, about 7 minutes.
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10
Lightly butter a bowl.
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11
Form dough into a ball and place it in bowl.
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12
Oil a sheet of plastic wrap and loosely cover dough.
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13
Allow dough to rise for 1 1/2 hours, or until it has doubled in size.
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14
Lightly grease 2 9-by-4-inch loaf pans.
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15
Press down dough and divide it into 2 equal pieces.
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16
Shape each piece loosely into a loaf and place each in a pan.
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17
Cover with plastic wrap and allow to rise for 30 minutes, or until loaves have doubled.
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18
Preheat oven to 350 degrees.
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19
Bake loaves for 45 minutes to 1 hour, or until bread is a dark golden brown and sounds hollow when tapped.
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20
Allow bread to cool in pans for 5 minutes, then turn out onto wire cooling rack.
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21
Brush all over with remaining softened butter.
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22
Serve warm if possible.
