Anadama Bread

Preparation

1. Step 1

   In a bowl, stir together the cornmeal and 1 cup water. In a saucepan over medium-high heat, bring another cup of water to a boil. Add cornmeal mixture and cook, stirring constantly, until mixture is very thick, about 10 minutes. Stir in the molasses and 2 tablespoons butter. Transfer mixture to bowl of an electric mixer and cool to tepid.

2. Step 2

   In a small bowl, stir together the yeast and ½ cup water until yeast has dissolved. Add to cornmeal and mix on low speed with dough-hook attachment for several seconds. Add flour ½ cup at a time, mixing for several seconds after each addition. Sprinkle in the salt and nutmeg, and continue mixing until dough completely comes away from sides of bowl, about 7 minutes.

3. Step 3

   Lightly butter a bowl. Form dough into a ball and place it in bowl. Oil a sheet of plastic wrap and loosely cover dough. Allow dough to rise for 1½ hours, or until it has doubled in size.

4. Step 4

   Lightly grease 2 9-by-4-inch loaf pans. Press down dough and divide it into 2 equal pieces. Shape each piece loosely into a loaf and place each in a pan. Cover with plastic wrap and allow to rise for 30 minutes, or until loaves have doubled.

5. Step 5

   Heat oven to 350 degrees. Bake loaves for 45 minutes to 1 hour, or until bread is a dark golden brown and sounds hollow when tapped.

6. Step 6

   Allow bread to cool in pans for 5 minutes, then turn out onto wire cooling rack. Brush all over with remaining softened butter. Serve warm if possible.