Corn and Semolina Anadama Bread

1. 1

   In a medium bowl, combine the water and molasses.

2. 2

   Add the yeast and let stand until dissolved, about 10 minutes.

3. 3

   In a large bowl, sift 5 cups of the bread flour with the cornmeal, semolina and salt.

4. 4

   Add the raisins and butter, then add the yeast mixture and blend well.

5. 5

   Transfer the dough to a lightly floured surface and knead, adding up to 1 more cup of the bread flour to make a moist but not sticky dough.

6. 6

   Continue kneading for a few minutes until smooth and elastic.

7. 7

   Transfer the dough to a lightly buttered bowl, cover with plastic wrap and let rise until doubled in bulk, about 1 1/4 hours.

8. 8

   Punch the dough down and divide it in half.

9. 9

   Form into 2 loose rectangular loaves and transfer to 2 buttered 8 1/2 -by-4 1/2 -inch loaf pans.

10. 10

    Let rise until doubled in bulk, about 1 hour.

11. 11

    Preheat the oven to 375.

12. 12

    Bake the loaves for about 40 minutes, or until golden brown on top.

13. 13

    Let cool in the pans for 5 minutes, then turn out onto a rack to cool completely.

* Per serving · 4 servings · Values may vary.

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