|Yellow cornmeal||1⁄4 Cup (4 tbs) (Stone ground)|
|Boiling water||1 Cup (16 tbs)|
|Vegetable oil||1 Tablespoon|
|Molasses||1⁄4 Cup (4 tbs)|
|Egg||1 , well beaten|
|Active dry yeast||1 Tablespoon|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Unbleached white flour/Bread flour||3 Cup (48 tbs) (Approximately)|
|Blueberries||2 Cup (32 tbs)|
1. Stir the cornmeal into the boiling water and stir until the mixture thickens. Remove from the heat and stir in the oil, molasses, and egg. Cool.
2. Dissolve the yeast in the warm water. When the cornmeal mixture is lukewarm, stir in the dissolved yeast.
3. Beat in enough flour to make a stiff dough. Turn the mixture onto a floured board. Knead until the mixture is smooth and elastic, about 10 minutes.
4. Put the dough in a clean buttered bowl and turn to butter the top.
5. Cover the bowl and let the dough rise in a warm place until doubled in bulk, about 1 hour.
6. Punch the dough down and roll into a 10-inch square. Sprinkle the blueberries over the square and press in gently.
7. Roll up the dough like a jelly roll, tuck under the ends and put, seam side down, in a well greased 9- by 5- by 3-inch loaf pan. Cover and let rise until doubled in bulk, about 45 minutes.
8. Preheat the oven to 375 degrees.
9. Bake the loaf for 45 to 50 minutes, or until it sounds hollow when tapped on the bottom. Cool on a rack. Do not slice until thoroughly cool.