KitchenAid Anadama Bread
Source : KitchenAid Cookbook
Yield 2 loaves

2 cups cold water
1 cup cornmeal
1/2 cup molasses
1/3 cup butter or margarine
2 teaspoons salt
5 cups unbleached flour -- (5 to 6)
2 packages active dry yeast
2 eggs

Combine water and cornmeal in saucepan over medium heat. Cook and stir until thickened. Remove from heat and add molasses, butter, and salt. Cool to lukewarm.

Place 4 cups flour and yeast in bowl of mixer. Attach bowl and dough hook. Turn to speed 2 and mix 15 seconds.

Gradually add cornmeal mixture and eggs and mix 1 minute.

Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl.

Knead on speed 2 for 2 minutes or until dough is smooth and elastic.

Place in greased bowl, turning to grease top. Cover; let rise in warm place free from draft until doubled, about 1 hour.

Punch dough down and divide in half. Form into loaves and place in greased 8 1/2 by 4 1/2 by 2 1/2 inch pans. Cover; let rise until almost doubled in bulk, about 45 minutes.

Bake at 375 F for 25 minutes. Cover loaves with aluminum foil and bake 15 minutes longer. Remove from pans and cool on wire racks.