Anadama Bread
(says that it yeilds 2 loaves but clearly it could have been 3 more normal size loaves)

Ingredients:
7-3/4 to 8 1/ all-purpose flour, divided
2 packages 1/4 ounce active dry yeast
1-1/2 tsp salt
2- 3/4 cups water
3/4 cup molasses
1/4 cup butter or margarine
1-1/4 cups yellow cornmeal

1. Combine 4 cups flour, yeast and salt in large bowl. Combine water, molasses and butter in 2-qut saucepan. heat over low heat until mixture is 120-130 degree. (butter does not need to completely melt.
2. Gradually beat water mixture into flour mixture with electric mixer at low speed. Increase speed to medium; beat 2 minutes. Beat in cornmeal and 2 cups flour at low speed. increase speed to medium;beat 2 minutes.
3. Stir in enough additional flour, about 1-3/4 cups to make soft dough. Turn out dough onto floured surface; flatten slightly. Kneed dough 8-10 minutes or until smooth and elastic, adding remaining 1/2 cup flour to prevent sticking, if necessary.
4. Shape dough into a ball; place in large greased bowl. Turn dough over so that the top is greased. Cover with towel' let rise in warm place about 1 hour or until doubled in bulk.
5. Punch down dough. Knead dough on well-floured surface 1 minute. Cut dough into halves. Cover with towel; let rest 10 minutes.
6. Grease 2(1-1/2 quart) souffle or casserole dishes or 2 (9×5-inch) loaf pans. For souffle dishes, shape each half of dough into ball; place in prepared pans. For loaf pans, roll out one half of dough into 12×8 inch rectangle with well-floured rolling pin. Starting with one 8 inch side, roll up dough jelly roll style. Pinch seam and ends to seal. Place laof, seam side down, in prepared pan, tucking ends under. Repeat with remaining dough. Cover and let rise in warm place for another 40 minutes or until doubled.
7. Preheat to 375 degrees. Bake 35-40 minutes or until loaves are browned and sound hollow when tapped. Immediately remove from dishes and cool on wire rack.