ANADAMA BREAD

Mix together the yeast and warm water in a small bowl and let stand 5 minutes or until slightly frothy.

Pour the oil into a 1/2 cup measuring cup and swirl to coat before pouring into small bowl. measure molasses in oiled 1/2 cup measuring cup and pour into oil. Add hot water (NOT boiling just hot) Let stand till lukewarm.

Mix together flour, cornmeal, salt and wheatgerm (if using). Make a well in center and add yeast-water mixture. Then add the molasses-oil-water mixture. . Mix thoroughly and then knead until dough comes away from sides of bowl and does not stick to your hands. 5-6 minutes using electric mixture or 10-12 minutes by hand (i usually knead by hand for 5-8 minutes).

Cover bowl in draft free place with cling wrap. let stand 1 1/2 hours. Punch down and knead a bit. Grease two 9X5X2" loaf pans. (i love my glass one way better then my metal but whatever you use is good for you) Cover with plastic wrap and let sit for 1 hour. During raising time preheat oven to 375F. Bake two loaves for 25 minutes (my oven BITES so i have to bake them one at a time for 30 minutes. test bread and see if done (should sound hallow on bottom when tapped) I also cut end piece. if doughy put it in for another 10 minutes. until done. use one loaf and freeze, refrigerate, or give away the other loaf.