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1
In a medium saucepan, heat the water with 3/4 cup of the milk just until lukewarm.
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2
Add the cornmeal and cook over low heat, stirring constantly, just until small bubbles appear around the edge.
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3
Remove from the heat.
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4
Stir in the butter, molasses and salt; transfer to a large bowl and let cool.
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5
Meanwhile, in a small saucepan, heat the remaining 1/4 cup of milk with the sugar until lukewarm.
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6
Remove from the heat.
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7
Sprinkle the yeast over the milk and let stand until foamy, about 10 minutes.
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8
Stir the yeast mixture into the cornmeal.
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9
Stir in 6 1/2 cups of the flour, until a stiff dough forms.
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10
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, adding the remaining 1/2 cup of flour as needed.
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11
Form the dough into a ball and transfer it to a lightly buttered bowl.
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12
Cover the bowl with plastic wrap and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
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13
Lightly butter two 8 1/2-by-4 1/2-inch loaf pans.
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14
Punch down the dough and divide it in half.
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15
Form each half into a loaf and place in the prepared pans.
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16
Dust the tops lightly with flour, cover with a clean, dry kitchen towel and let rise in a warm, draft-free spot until nearly doubled in bulk, about 1 hour.
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17
Preheat the oven to 350.
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18
Bake the loaves for 50 minutes, or until the tops are brown; carefully turn out onto a rack.
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19
The loaves should sound hollow when tapped on the bottom; if they don't, return to the pans and bake a few minutes more.
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20
Cool completely before slicing.
