Anadama Batter Bread

3/4 c. boiling water
1/2 c yellow cornmeal
3 T shortening
1/4 c molasses
2 t salt
1 package active dry yeast
1/4 c warm water (110 to 115) degrees
1 egg
2 1/3 c flour

Stir together first 5 ingredients. Cool to lukewarm.

In Mixer bowl sprinkle yeast on warm water. Check to make certain that the yeast moistens and starts to soften.

Add cornmeal mixture, egg and 1 1/3 c flour to yeast. Beat with mixer at medium speed for 2 minutes. Scrape sides of bowl occasionally.

Add rest of flour slowly until the batter is smooth.

Grease an 8 1/2 x 4 1/2 x 2 1/2″ loaf pan and sprinkle a little cornmeal. Spread batter in pan. With floured hands, gently shape into a loaf. Cover and let rise in warm place until batter just reaches the top of the pan, about 1 1/2 hours.

Bake in Moderate oven 375 degrees for 50 to 55 minutes. (Tap with fingers. If there is a hollow sound, the bread is done.) Crust will be a dark brown. Remove from pan to rack at once. Brush top with butter. Makes 1 loaf.