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