Servings: 12Cook Time: 50-55 min
3/4 c. boiling water
1/2 c. stone-ground cornmeal
3 Tbsp. butter
1/4 c. molasses
2 tsp. salt
1 Tbsp dry yeast
1/4 c. lukewarm water
2 3/4 c. unbleached flour
1 large egg, room temperature
Stir together: boiling water, cornmeal, butter, molasses, salt; let cool to lukewarm.
Dissolve the yeast in the 1/4 cup lukewarm water, let sit 10 minutes or so, to sponge.
Add yeast mixture, egg, and half of the flour to the lukewarm cornmeal mixture. Beat for 2 minutes, scraping sides of bowl frequently.
Add remaining flour, mix with a wooden (or other strong) spoon until blended into dough.
Spread batter in a well greased loaf pan (batter will be sticky). Smooth top of batter by flouring hand and patting top into shape. Cover, let rise in a warm place until batter reaches top of the loaf pan.
Heat oven to 375. Bake for 50 to 55 minutes; crust will be dark brown. Remove hot bread from pan, brush top with melted butter. Cool before cutting.
Submitted by: frugaljan on March 30, 2011