1/3 c. cornmeal
1 tsp. salt
1 pkg. active dry yeast
3 c. all-purpose flour
1 c. water
1/4 c. light molasses
3 tbsp. butter
1 egg

ABOUT 2 1/2 HOURS BEFORE SERVING OR EARLY IN THE DAY:

Combine cornmeal, salt, y east and 1 cup flour in a large bowl in a 1-quart saucepan over low heat, heat molasses and butter until very warm (120 to 130 degrees), butter need not melt completely.

With mixer on low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping sides of bowl with rubber spatula. Beat in eggs and 1 cup flour to make a thick batter, scrape bowl often with wooden spoon, stir in remaining 1 cup flour to make a soft dough.

Place dough in greased 2-quart souffle dish or casserole. Cover dish with towel and let rise in warm place away from draft until doubled, about 1 hour.

Preheat oven to 375 degrees. Bake bread 30 to 35 minutes until browned and loaf sounds hollow when lightly tapped. Remove loaf from dish, cool on rack about 30 minutes for easier slicing. Serve warm. Makes 12 servings, 175 calories each.