|Water||1 1⁄2 Cup (24 tbs)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Molasses||1⁄2 Cup (8 tbs)|
|Compresseed fresh yeast/1 tablespoon active dry yeast||1 Tablespoon|
|Warm water||1⁄2 Cup (8 tbs)|
|All purpose flour||5 Cup (80 tbs) (sifted)|
|Soft margarine||1 Cup (16 tbs) (for glaze)|
|Cornmeal||1 Cup (16 tbs) (for topping)|
Heat the I 1/2 cups water, the cornmeal, salt, butter or margarine and molasses in a medium saucepan until thickand bubbly.
Pour intoa large bowl and leave until lukewarm.
Stir the yeast and sugar into the 1/2 cup warm water then leave for 10 minutes before stirring into the cooled cornmeal mixture.
Beat in one-third of the flour until smooth, then work in enough of the remainder to give a stiff dough.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, using as much of any remaining flour as is necessary to keep the dough from sticking.
Place the dough in a large greased bowl, cover with oiled plastic wrap and let rise in a warm place until it is doubled in size.
Punch down the dough and knead lightly until smooth; then shape into a ball and press into a greased 9 x 5 x 3-inch loaf pan.
Brush the top with soft margarine and sprinkle with cornmeal.
Let the bread rise again in a warm place until it has doubled in size.
Bake in the center of a moderately hot oven (375°F) for about 50 minutes or until the loaf is golden brown and sounds hollow when the bottom is tapped.
Remove the loaf from the pan and place on a cake rack to cool.
When cold wrap in foil and store overnight before slicing.