2 cups boiling water
1/2 cup cornmeal
2 tablespoons butter
1/2 cup molasses
1 tablespoon salt
1 1/2 tablespoons yeast (or 2 - 1/4 ounce packages)
1/2 cup warm water
7 - 8 cups all purpose flour
1 tablespoon vegetable oil
In a large mixing bowl, combine the boiling water and cornmeal. Add the butter, molasses and salt. Stir until combine and butter has melted. Allow mixture to cool to lukewarm.
In a small bowl, dissolve the yeast in 1/2 cup warm water. Add to the lukewarm molasses mixture. Add the flour....enough to make it into a stiff dough. Lightly flour your board or counter (or where ever you plan on kneading this dough. Remember? I said it was a kneady dough) and knead the dough until smooth and elastic. That means....that its going to give, not tear when you stretch and work the dough. This will probably take you at least 10 minutes. Form it into a ball
Then place it into a large, greased bowl. Brush the top of the dough with a little oil. Cover loosely with plastic wrap and allow to rise until it has doubled in size
Punch down the dough. Turn it out onto a lightly floured surface. Divide the dough into 2 and shape into an oblong, then place each into it's own 9x5x3 greased loaf pan. Brush the tops with a little oil, cover again and allow to rise...until doubled in size.
Preheat the oven to 375' F (probably a good thing to do shortly after the second rise begins). Bake for about 40 - 50 minutes or until the center is about 205' (when inserted with an instant read thermometer
Pairs Well With
This is a great recipe for a wonderfully tasting bread. It's one of the many great recipes in Tate's Bake Shop Cookbook