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Anadama bread
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| 2 tablespoons | vegetable oil |
| 2 packages | dry yeast |
| 1/2 cup | lukewarm water |
| 2 cups | milk |
| 1 cup | yellow cornmeal |
| 2/3 cup | molasses |
| 3 tablespoons | salted butter, melted, plus more for pans |
| 1-1/2 teaspoons | table salt |
| 7-8 cups | bread |
| all-purpose flour, alternative |
Grease a large mixing bowl with the oil and set aside. Dissolve the yeast in water and set aside. In another large bowl, combine milk, cornmeal, molasses, butter, and salt. Add 4 cups of flour and the yeast mixture and stir to form a dough. Add remaining flour a bit at a time, stopping when the dough becomes stiff enough to knead. Turn dough onto a lightly floured surface and knead until it's smooth and elastic, about 10 minutes.
Place the dough into the greased bowl, turning to coat, then cover with plastic wrap and let it rise until doubled in bulk--about 1-1/2 hours. Gently punch the dough down, then let it rest for 10 minutes. Shape the dough into 3 loaves, then place them into three greased 9x5-inch loaf pans. Let them rise until just about doubled, then bake at 350° until browned and cooked through, 35 to 45 minutes. Invert loaves to cool onto a wire rack, then enjoy a slice warm!
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