New England Anadama Bread

Place first 2 ingredients in a bowl, stir to combine and let stand 1 hour.

Then add molasses or cane syrup, salt and butter or Crisco.

Mix well.

In a small bowl, combine the yeast and warm water (105° to 115°) until dissolved.

Let stand until "foamy" (about 5 minutes).

Add to corn meal and molasses mixture and work in about 4 1/2 cups flour.

Knead thoroughly until smooth and elastic on a floured surface.

Shape into loaves (makes 2) and place in greased loaf pans.

Let rise until double and bake at 350° about 50 minutes or until golden brown and loaf sounds hollow when thwacked with fingers.