Recipe

Nadama Bread

Ingredients

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.