Traditional Anadama Bread

Combine 1/2 cup of liquid and cornmeal in a small cooking vessel. Heat it up over medium heat, stirring periodically to prevent burning. Wait for the mixture to thicken; approximately 5 minutes should pass. Switch off the heat source and blend in butter or margarine, molasses, and a pinch of salt. Allow the mixture to cool down to room temperature.

In another small container, mix yeast with 1/2 cup of warm liquid. Let the mixture sit for a while until it becomes frothy; around 10 minutes should have passed.

In a large mixing container, merge the cooled cornmeal mixture with the yeast mixture. Stir until everything is well combined. Add 2 cups of flour and a pinch of salt; mix until smooth.

Gradually add the remaining flour, 1/2 cup at a time, stirring thoroughly after each addition. When the dough starts to come together and forms a ball, transfer it onto a lightly dusted surface and knead until the dough becomes smooth and elastic; approximately 8 minutes should have passed.

Lightly grease a large mixing container, place the dough inside and coat it evenly with oil. Cover the container with a damp cloth and put it in a warm spot to rise until it has doubled in size; around 1 hour should have passed.

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

Deflate the dough and transfer it onto a lightly dusted surface. Shape it into a loaf shape. Place the loaf in a greased 9x5 inch baking pan. Cover it with a damp cloth and let it rise until it has doubled in size; approximately 40 minutes should have passed.

Bake the loaf in the preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.