• ½ cup butter, softened
  • ½ cup molasses
  • 1½ cups cornmeal
  • 1½ cups boiling water
  • ½ cup warm water
  • 2 packages active dry yeast
  • 1 teaspoon sugar
  • 2 eggs
  • 1 tablespoon kosher salt
  • 6-7 cups bread flour
  1. In a large bowl (preferably using a stand mixer) mix together the butter, molasses, cornmeal, and boiling water. Set aside to cool.
  2. In a small bowl, stir the yeast and sugar into the ½ cup warm water. Let it sit until bubbly (about 5 minutes.)
  3. Stir the yeast mixture, eggs, salt, and 5 cups of the flour into the mixture in the large bowl. Mix well.
  4. On low speed, add as much of the remaining flour as needed to make a soft dough that pulls away from the side of the bowl. Knead for 5 minutes with the dough hook or by hand on a floured surface for 8 minutes.
  5. Place dough in a large greased bowl, turning the dough over once to lightly coat with grease. Cover with a towel and let rise until double, about 1-2 hours.
  6. If you are using bread pans, coat them with shortening. If you are making rounds, sprinkle two cookie sheets with cornmeal. Separate dough into quarters, and form into logs for the bread pans or rounds for the cookie sheets. Two rounds of bread will fit on a cookie sheet.
  7. Cover and let rise until double, about 1-2 hours.
  8. Heat the oven to 375 F. Bake for 40-45 minutes, until deep brown. Cool on rack.
Recipe by The Rowdy Baker at