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Nadama Bread

  • Yield: 2 loaves


  • 2 packages active dry yeast (1/2 ounce)
  • 2 cups warm water (110 to 115 degrees)
  • Three-fourths cup cornmeal
  • One-half cup molasses
  • 6 tablespoons unsalted butter, at room temperature
  • 1 teaspoon salt
  • Five and one-half cups bread flour


  • In a large mixing bowl, dissolve the yeast in the warm water. Let stand about 10 minutes, until foamy. Using a wooden spoon, beat in the cornmeal, molasses, butter and salt. Mix in the flour, 1 cup at a time, to make a moderately stiff dough.
  • Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes, until smooth and elastic, adding only enough flour to prevent sticking. Transfer the dough to a large buttered bowl or a bowl coated with vegetable cooking spray and turn dough to coat all surfaces. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in size, for 1 hour to 1 hour and 15 minutes.
  • Punch down the dough. Turn out onto a lightly floured surface. Divide the dough in half. Cover and let rest for 10 minutes.
  • Preheat the oven to 375 degrees. Lightly grease a large baking sheet; sprinkle with cornmeal. Shape each half of the dough into a ball. Place the balls, smooth sides up, on the prepared baking sheet. Flatten each ball into a 6-inch round loaf. Cover and let rise until almost doubled in size, 30 to 45 minutes.
  • Bake until almost doubled in size, 25 to 30 minutes. Remove from baking sheet and cool on wire racks.