New England Anadama Bread

Directions

Place ½ cup water and cornmeal in a small saucepan.

Bring to a boil over medium heat, stirring occasionally.

Cook until mixture thickens; about 5 minutes.

Remove from heat and stir in molasses. Let cool to lukewarm.

In a small mixing bowl, dissolve yeast in ½ cup warm water.

Let sit until creamy, about 10 minutes.

In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended.

Add the bread, flour, and salt, mix well.

Add the remaining whole wheat flour, ½ cup at a time, stirring well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil.

Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.

Preheat oven to 375℉ (190℃) F (190 degrees C).

Deflate the dough and turn it out onto a lightly floured surface and form into a loaf.

Place the loaf in a lightly greased 9×5 inch loaf pan.

Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.

Bake at 375℉ (190℃) F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.