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This classic bread, made with cornmeal and molasses, is a New England favorite.
Hands-on: 30 minutesTotal: 3 hours 35 minutes
- 1½ cups water
- ⅓ cup molasses
- 1¾ tsp. active dry yeast (1 package)
- 2 Tbsp. unsalted butter, softened
- ⅔ cup cornmeal
- 5 cups bread flour
- In a large bowl, combine water, molasses, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
- Add butter, cornmeal, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
- Line a 13" x 9" baking pan with parchment. Turn risen dough onto a floured surface and shape into a rope, about 3" thick. Slice 2" pieces off the rope, then roll each into a tight ball. Place balls 2" apart on the prepared pan, seam-side down. Dust with flour, cover loosely with plastic wrap, and proof for 30 minutes. Preheat oven to 375°F.
- Bake until golden brown, about 20–25 minutes. Cool completely.