Anadama Bread

This was my favorite bread to bake when I worked at Virginia's Explore Park.  I would usually make 5-6 loaves at a time. The molasses gives the bread just a tiny touch of sweetness and it is some of the best bread that I have ever made.

Supposedly, the name originated from a woman named Anna who didn't like to cook.  Her husband chastised her "Anna damn ye, can't you at least cook some bread?"  And this is what she made.

Anadama Bread fresh from the Dutch oven

                         4 1/2 cups water             4 1/2 Tablespoons shortening
                         3 teaspoons salt              1 cup warm water
                         1 cup corn meal              3 packs dry yeast
                         1 cup molasses               13 cups flour

Boil cornmeal and salt in water.  Cool to lukewarm and add molasses and shortening.  Add yeast softened in 1 cup warm water.  Gradually add in flour.  Knead until satiny, raise until double, about 1 1/2 hours.  Punch down, form into loaves, raise 1 hour.  Brush with melted butter.  Bake at 375F for 40-45 minutes.  Cool on a wire rack.  Brush with more melted butter.