Corn and Semolina Anadama Bread - water

Method

• In a medium bowl, combine the water and molasses.
• Add the yeast and let stand until dissolved, about 10 minutes.
• In a large bowl, sift 5 cups of the bread flour with the cornmeal, semolina and salt.
• Add the raisins and butter, then add the yeast mixture and blend well.
• Transfer the dough to a lightly floured surface and knead, adding up to 1 more cup of the bread flour to make a moist but not sticky dough.
• Continue kneading for a few minutes until smooth and elastic.
• Transfer the dough to a lightly buttered bowl, cover with plastic wrap and let rise until doubled in bulk, about 1 1/4 hours.
• Punch the dough down and divide it in half.
• Form into 2 loose rectangular loaves and transfer to 2 buttered 8 1/2 -by-4 1/2 -inch loaf pans.
• Let rise until doubled in bulk, about 1 hour.
• Preheat the oven to 375.
• Bake the loaves for about 40 minutes, or until golden brown on top.
• Let cool in the pans for 5 minutes, then turn out onto a rack to cool completely.