1 cup          yellow cornmeal

        1 cup          boiling water

        1 package      active dry yeast

        2 cups         warm water

      1/2 cup          dark molasses

        3 Tablespoons  butter

        1 teaspoon     salt

        6 cups         unbleached flour


Preheat the oven to 375 degrees.  Mix the cornmeal and boiling water.

Let stand until cool.  Dissolve the yeast in the warm (105 degrees to

115 degrees) water in a large bowl.  Let stand until the yeast foams

(about 5 minutes).


Add the molasses, butter, salt and the cooled cornmeal mixture.  Stir

in half the flour.  Beat well.  Add more flour, beating until dough

is stiff.  Cover.  Let stand 15 minutes.


Turn the dough out onto a floured board.  Knead 5 minutes until smooth

and elastic.  Clean and grease the bowl.  Add the dough to the bowl

and cover.  Let rise until doubled (about 1 hour).  Punch down and

shape into a ball.  Grease two large loaf pans.  Place the dough in

the pans, smooth side up.  Let rise until doubled (about 1 hour).


Bake until golden and loaf sounds hollow when tapped (30 to 35 minutes).


Remove from pans and brush the top with melted butter while the loafs are still hot.  Let cool on a rack.



Yield: two large loafs