Supposedly a New England fisherman became angry with his wife because all she gave him to eat, day after day, was cornmeal and molasses. One night he tossed flour and yeast into the cornmeal and molasses, put it all into the oven and baked it. He sat down to eat a loaf of bread for a change, mumbling "Anna, damn her!" -- Shortened to Anadama.

1 1/4 c. yellow cornmeal
2 3/4 tsp. salt
2 pkgs. dry active yeast
1/2 c. butter, softened
2 1/2 c. warm water (about 130 F.)
3/4 c. molasses (at room temp.)

Combine 2 1/2 cups of the flour with the cornmeal, salt and yeast in a large bowl and mix thoroughly. Stir in the butter. Add the water and molasses, a little at a time, blending well. Beat this mixture with an electric mixer at medium speed for 2 minutes, scraping the bowl occasionally. Stir in 1/2 cup flour and beat at high speed for two minutes more, scraping the bowl occasionally. Stir in enough additional flour to form a stiff dough.

Turn out onto a lightly floured board. Knead the dough until it is smooth and elastic (about 8 to 10 minutes). Place the dough in a large greased bowl, turning over once to grease the top. Cover the bowl with a dish towel, and allow the dough to rise in a warm, draft-free placer until it doubles in bulk (approximately 1 - 1 1/2 hours).

Punch the dough down and divide in two equal parts. To shape the dough, roll each piece into a 14x9 inch rectangle. Roll the dough up from its short upper end and seal the sides with the fingers, folding the sealed ends under. Place the loaves, with the seams sides down, in two greased 1 1/2 pound loaf pans.

Cover the pans with a dish towel and allow the dough to rise again in a warm, draft-free place until double in bulk (about 45 minutes). Preheat oven to 375 F. and bake the bread for about 45 minutes. Remove from pans and cool on a wire rack.