Plymouth Bread

This bread comes from Bernard Clayton. It caught my eye because it has both molasses and cornmeal. It is delicious! It came out with a perfect crusty crust and a delectable soft center. I sliced it when it was still warm and the butter that melted on it as I spread it on was a perfect complement to the bread. He says it freezes well, but I don't imagine ever wanting to freeze. It's too yummy not to eat right away!

2½ cup water

½ cup yellow cornmeal

2 tbsp butter

½ cup molasses

2 tsp salt

2¼ tsp yeast

4-5 cup bread or all-purpose flour, approximately

1 tbsp milk (optional)

1. In a saucepan bring the water to a boil and very slowly pour the cornmeal into it, stirring all the while. This is important to keep the mixture smooth and free of troublesome and unattractive small balls of congealed meal. Boil over a medium heat for 5 minutes. 
2. Remove the pan from the burner, and add the butter, molasses, and salt. Put aside to cool.
3. Pour the cooled cornmeal mixture into a mixing or mixer bowl. Add the yeast and blend for a minute. Gradually add 2 cups flour and beat. Stir in additional flour with the spoon, and then by hand, until a rough mass is formed. If slack or sticky, add up to ¼ cup more flour and work it into the dough. Turn out onto a floured work surface and knead.
4. Place the ball of dough in a lightly greased bowl, cover with a towel and leave at room temperature until it doubles in volume, about 1 hour.
5. Punch down the dough. Knead briefly to press out the air bubbles, and divide into 2 pieces. Press each piece into a flattened oval, fold in half, pinch the seam, plump into shape, and place in the pans.
6. Cover the loaves and let rise until doubled in volume, 45 minutes.
7. Preheat the oven to 350° 20 minutes before baking.
8. Bake until the loaves are nicely browned, and tapping the bottom crust yields a hard, hollow sound, about 1 hour.
9. Remove the bread from the oven. A brush of milk across the crust will give the loaves a nice soft glaze.