Source: The Way the Cookie Crumbles
(revised from Moosewood Restaurant Daily Special)
Makes 2 loaves
Note from Bridget: I have to admit that I didn’t totally make Anadama bread, which requires molasses. It turns out that I didn’t have any, so I used honey instead. Not the same, but still good.
3/4 cup water
1 cup milk
1 cup cornmeal
1/4 cup (1.75 ounces) packed brown sugar
2 tablespoons molasses (or honey?)
1 package (2¼ teaspoons) instant yeast
6 to 6 1/2 cups (28.8 to 32.2 ounces) unbleached flour
2 tablespoons vegetable or canola oil
1 tablespoon salt
1. Heat the water, milk, cornmeal, and sugar in a medium-saucepan over medium heat, stirring frequently. Once it thickens, transfer to it to the bowl of a standing mixer or other large bowl, stir in the molasses, and set the mixture aside to cool, about 30 minutes.
2. When the cornmeal mush has cooled to 105-110F, add the yeast and 1 cup of the flour, and stir until smooth. Cover the bowl with a damp cloth and set aside until the mixture bubbles, about 45 minutes.
3. Stir the oil, salt, and 3 1/2 cups of the remaining flour into the sponge to make a stiff dough, mixing well (or mix for 2 minutes on low speed in a stand mixer fitted with the dough hook). Generously dust a board with the remaining flour. Turn the dough onto the board and knead it until elastic, about 10 minutes (or knead on medium low for 6 minutes, slowly adding flour until the dough pulls away from the sides and bottom of the mixing bowl). The dough may be sticky, but should be firm.
4. Lightly oil a large bowl, shape the dough into a round, and put it in the bowl, turning it to coat both sides with oil. Cover the bowl with a damp cloth and set aside in a warm place until the dough has doubled in size, 45 to 60 minutes.
5. Lightly oil two loaf pans (8.5x4.5 inches or 9x5 inches). Punch down the dough and turn it out onto a lightly floured board. Slice it into halves and shape each half to fit the loaf pans. Place the dough in the prepared pans, cover with a damp cloth, and let rise until doubled, 30-45 minutes. Preheat the oven to 350F.
6. When the dough has risen about an inch above the top of the loaf pans, bake for about 40 minutes, or until golden and hollow-sounding when tapped on the bottom. An instant-read thermometer inserted into the center of the loaf should read 195-200F. Cool on a wire rack for 15 minutes, then use a knife to loosen the edge of the bread from the pans. Invert the loaves onto a cooling rack and cool completely before slicing.