Anadama Bread

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.