3 LOAVES:

1 3/4 c. cornmeal
1 qt. water, very warm
2 oz. dry yeast
1/4 lb. butter, cubed
3/4 c. molasses
1/4 c. sugar
3 1/4 lbs. flour
2 1/2 tsp. salt
2 c. raisins or dates (opt.)

6 LOAVES:

3 1/2 c. cornmeal
2 qts. water, very warm
4 oz. dry yeast
1/2 lb. butter, cubed
1 1/2 c. molasses
1/2 c. sugar
6 1/2 lbs. flour
5 tsp. salt
4 c. raisins or dates (opt.)

Yield: 15 to 16 slices per loaf.

Place dough hook on mixer (or do by hand). Let cornmeal and very warm water set in mixer bowl.

When cooled to lukewarm, add all remaining ingredients. Mix on low speed until butter is mixed into dough. Then mix on medium speed until mixture leaves side of mixer bowl.

Turn dough out on floured table top. Let stand 15 minutes or until finger inserted in dough leaves a hole.

Scale off 2 pound 2 ounce portion. Round and allow to rise 15 minutes.

Mold evenly into loaves and place on greased pan(s). (Will fill 1 (10"x4"x3") bread pan). Proof dough in warm draft free area (about 85 degrees) until dough has risen again (bread pan is 3/4 filled with dough). Bake at 400 degrees for 40 minutes. Remove bread from pans to cooling racks.