½ c yellow corn meal ½ c lukewarm water (110° to 115°)
4 T butter, cut into ½-inch bits, plus 2 c water
plus 4 tsp butter, softened 1 package active dry yeast
½ c dark molasses 4 to 5 c flour
1½ tsp salt
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In a heavy 1- to 1½-quart saucepan, bring the 2 cups of water to a boil
over high heat. Pour in the corn meal in a slow, thin stream, stirring the
mixture constantly with a wooden spoon so that the water continues to boil.
Cook briskly for a minute or so, then remove the pan from the heat and beat
in the 4 tablespoons of butter bits, the molasses and salt. Pour the corn
meal mixture into a deep bowl and cool to lukewarm. Meanwhile, pour the
½ cup of lukewarm water into a small bowl and sprinkle the yeast over it.
Let the yeast rest for 2 or 3 minutes, then mix well. Set in a warm,
draft-free place (such as an unlighted oven) for 10 minutes, or until the
yeast bubbles up and the mixture almost doubles in volume. Add the yeast to
the corn meal mixture and mix well. Beat in about 4 cups of the flour, ½ cup
at a time, and continue to beat until the dough can be gathered into a
compact ball.Place the ball on a lightly floured surface and knead, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself. As you knead, incorporate the remaining cup of flour, sprinkling it over the dough a few tablespoons at a time. Continue to knead for 10 minutes, or until the dough is smooth, shiny and elastic.
With a pastry brush, spread 2 teaspoons of the softened butter evenly over the inside of a large bowl. Place the dough in the bowl and turn the ball about to coat the entire surface. Drape the bowl with a kitchen towel and put it in the draft-free place for about 1½ hours, or until the dough doubles in volume.
Brush the remaining 2 teaspoons of softened butter over the bottoms and sides of two small (6½-by-2¾-by-2-inch) loaf pans. Punch the dough down with a single blow of your fist, knead for 2 or 3 minutes, then divide it in half. Pat and shape each half into a rectangular loaf and place it in a buttered pan. Put the loaves in the draft-free place for about 40 minutes longer, or until the dough rises to the tops of the pans.
Preheat the oven to 400°. Bake the bread in the middle of the oven for 1 hour, or until the crust is a light brown color and the loaves begin to shrink away from the sides of the pans. Turn the loaves out onto wire racks to cool to lukewarm or room temperature before serving. Makes 2 one-pound loaves.
