This is a full-flavored, winter bread, which goes well with your favorite soup. Often called Anadama bread (do a Google search for that story, if you wish), I chose a more descriptive name. The day I made these loaves I had no interest in following a recipe so I just started putting the ingredients that I thought made sense into the Kitchenaid mixer and the result was lovely, one that I’m happy to share. I love the flavor of molasses and the chewiness of cornmeal. Try this when you have a taste for something different.
Molasses Cornmeal Loaves (makes 2 round loaves)
- 2-1/2 tsp. yeast
- 2 c. warm water
- 2/3 c. molasses plus about 1 Tbs. to proof the yeast
- 1 c. whole wheat flour
- 1 c. cornmeal
- 1 Tbs. salt
- 1/2 c. dry milk
- 2 Tbs. olive oil
- 4 c. white flour (approx.)
Proof the yeast in the warm water with the tablespoon of molasses. After it gets foamy stir in the whole wheat flour, cornmeal, salt, dry milk and olive oil. Stir in the white flour, a bit at a time until you are able to knead the dough. Knead for about 10 minutes. Let the dough rise for 1-2 hours, until doubled. Grease a cookie sheet, then sprinkle with a little corn meal. Form the dough into two round loaves, place onto the prepared cookie sheet, cover with a towel and let rise for 1 more hour. Then bake at 350 degrees for 35-40 minutes.