Step 1

Place the cornmeal in a large bowl. Boil the two cups of water and pour the hot water into the cornmeal, stirring constantly to prevent lumps. Let sit for 30 minutes.

Step 2

Add the molasses, salt and butter and stir to combine. The cornmeal water should still be warm enough to melt the room temperature butter.

Step 3

Put 1/2 cup of warm water (slightly warmer than body temperature) into a small bowl. Sprinkle the yeast over the water and let sit for a few minutes. Then stir it to gently combine. Let sit for another 5 minutes.

Step 4

Add the yeast and the water to the bowl with the cornmeal and everything else, and mix to combine. Add the bread flour, a cup at a time, stirring after each addition. You will end up with something of a gloopy mess.

Step 5

Butter a couple of 5x9 loaf pans. Spoon the dough mixture into the pans as best you can; it’ll be sticky. Cover with a tea towel and let rise for several hours, until it doubles in size.

Step 6

Heat the oven to 350°F and bake the breads for 45-50 minutes, or until a skewer or knife blade comes out clean. Let the loaves cool for a few minutes, then turn them out onto racks to continue cooling.