Category: Breads
Yields:
2 Servings
Difficulty: Medium
Prep Time: 4 Hr
Cook Time:
1 Hr
Total Time:
5 Hr
The folks first had this bread at Long Lake Bible Camp in Naples, Maine. The pastor from Bellows Falls made bread for the whole camp and gave the recipe to Mom and Dad. The original story, which you’ve probably all heard, was that of the farmer who came home to find his wife, Anna, had run off and left him cold cornmeal mush with molasses for supper. Muttering about “Anna, damn her,” he added a few other ingredients and turned those leftovers into delectable bread. It’s one of our favorites, too, except I start it in the bread machine.
Ingredients
Adjust Servings
Instructions
- In a saucepan, heat milk to scalding (bubbles form all around edges; it does not have to come to a boil). Remove from heat and stirring constantly gradually add cornmeal. Continue to stir until mixture is thick and smooth. Stir in molasses, butter and salt until well blended. Place in mixing bowl and set aside to cool to lukewarm.
- Meanwhile, dissolve yeast in water (let sit 5 minutes to dissolve and activate) and add to cornmeal mixture. Gradually add about 5 c. flour and beat until very smooth. Stir in remaining flour to make a soft dough. Turn out on a well-floured board and allow to rest 5-10 minutes. Knead until smooth and elastic, about 6-8 minutes.
- Place in large buttered bowl and brush with melted butter. Cover and put in warm place to rise until double in bulk (approximately 1 1/2 hours). Punch down and divide into two portions. To shape loaves, flatten one portion and form into 15"x8" rectangle. Beginning at narrow end, roll up, sealing each turn with fingertips. Pinch dough at ends to seal. Repeat with other portion. Place seam side down in buttered loaf pans, brush tops with butter and place in a warm place to rise until double in bulk.
- Bake at 350° for 50-60 minutes or until loaf sounds hollow when tapped lightly. Remove from pans to wire rack to cool.
Notes
Watch carefully for doneness. The molasses makes the bread look darker and it's trickier to tell when it's cooked through.