Anadama Bread

Ingredients

1 cup yellow cornmeal
6 teaspoons yellow cornmeal
2 teaspoons salt
2 12 cups boiling water
1 tablespoon yeast
12 cup warm water
12 cup molasses
14 cup vegetable oil
6 cups flour

Directions

Lightly grease two ovenproof bowls.
Coat easch with 2tsp cornmeal, shake out excess.
In separate bowl stir 1cup cornmeal and salt into boiled water.
Let stand 10-15 minutes or until thick and lukewarm.
In a large bowl sprinkle yeast over warm water, let rest 10min.
Stir in molasses, oil and the cornmeal mixture.
Beat in 5 cups flour with a mixer.
Add 1cup with spoon.
Divide batter into prepared bowls.
Sprinkle tops with 2tsp cornmeal.
Let rise uncovered 1hour 15min.
or til doubled.
Bake loaves 55-60 min at 375*.