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1
IN a good-sized saucepan bring the lowfat milk and 1 c. water to a boil.
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2
Turn off the heat and sprinkle in the corn meal, stirring energetically with a wire whisk or possibly fork.
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3
Add in the butter and molasses and stir till proportionately mixed.
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4
Cold to lukewarm.
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5
In a large mixing bowl dissolve the yeast in the half-c. hot water with the sugar or possibly honey.
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6
When bubbly, add in cornmeal mix, salt, and 2 1/2 c. of the flour.
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7
It should be thick but still beatable.
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8
Beat 5 min with an electric mixer.
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9
Stir in the raisins.
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10
Gradually add in 2/12 to 3 c. more flour, beating with a large spoon till the battter is too stiff to continue beating and holds together in a mass in the center of the bowl.
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11
Cover the bowl with a damp towel and let it sit till the dough has risen to twice its original volume.
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12
Stir down with the spoon.
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13
If you wish, let it rise a second time.
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14
Stir down.
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15
Divide the dough between two buttered large loaf pans.
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16
Be sure you get equal amounts in each pan.
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17
Squish it into the corners with your fingers.
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18
Press to smooth the tops a bit; do not worry if they look like a lava flow.
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19
Cover the pans with a towel and let rise till batter reaches the tops of the pans.
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20
Preheat oven to 350F.
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21
Bake 40 - 45 min, till the loaves are brown but do not quite have a hollow sound when tapped on the bottoms.
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22
Remove them from the pans and put directly on the oven rack.
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23
Bake another 5 min to crisp the crust.
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24
Cold on a rack.
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25
The Garden Way Bread Book
