Ingredients

The following ingredients have 4 Servings
  • ½ cup yellow cornmeal
  • 1 tsp salt
  • 1 cup water
  • 3 Tbsp unsalted butter (room temperature)
  • ¼ cup molasses
  • 4 cups all-purpose flour
  • ½ cup milk
  • 1 ¼-oz. package active dry yeast (~2¼ tsp)

Instruction

  • Using a large bowl, combine cornmeal and salt. Using a microwave or stovetop, bring water to a boil. Add butter, molasses and boiling water to bowl with cornmeal; stir until well combined. Let mixture cool to room temperature (~20 minutes).
  • Using a stand mixer, add cornmeal mixture, flour, milk and yeast; stir until well combined. Using a dough hook, mix on medium speed for 5-6 minutes.
  • Transfer dough into an oiled bowl. Cover lightly and let dough rise in a warm place for 1 hour, or until almost doubled in size.
  • Transfer dough onto a lightly floured surface. Fold several times and then transfer dough into a 9”x5” loaf pan. (Note: The dough will be very loose at this stage.)
  • Cover pan lightly and let rest until dough has risen ~1” above top of pan (~30-45 minutes).
  • Towards the end of the rising time, preheat oven to 350°F.
  • Bake for 40-45 minutes, or until top is golden brown. (Notes: Check bread after 25 minutes. If it is browning too quickly, then tent with a piece of aluminum foil. If you have an instant read thermometer, bread should be ~190°F when fully baked.)
  • Let bread cool in pan for 5 minutes before transferring to wire rack. Let cool fully before slicing.