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Anadama Bread
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Directions:
Boil the 2 cups water and gradually add the corn meal in a slow stream, stirring constantly until the mixture is smooth.
Add 2 tablespoons butter, the molasses and salt; let stand until lukewarm. Add the yeast to the 1/2 cup lukewarm water, sprinkle with sugar, cover and let stand until foaming and doubled in volume. Add to corn meal mixture.
Stir in the flour, gradually, just enough to make a stiff dough. Knead well for 10 minutes. Place in a warm greased bowl, cover and let rise until doubled in bulk. Cut through dough several times with a knife. Cover and let rise again for 45 minutes until doubled in bulk.
Toss lightly on a floured board. Knead and mold into two loaves. Place in greased and lightly floured bread pans. Cover and let rise again until doubled in bulk.
Bake in a 400 degree oven for 20 minutes; reduce heat to 375 degrees and continue to bake until the loaves are golden brown. Brush bread with warm melted butter and turn on sides on a cooling rack to cool.
Yields: 12 Servings
