NEW ENGLAND: This yeast bread originated on the North Shore of Boston in 1850. There are lots of versions using a variety of flours (white, whole wheat and/or rye) but they all contain cornmeal and molasses, making this sturdy loaf a great alternative to just plain cornbread. Perfect for your Thanksgiving leftovers!
Step 1: Hydrate cornmeal
- 113g cornmeal (not coarse ground, polenta, or grits)
- 1 cup boiling water
- Combine cornmeal and water and let soak for an hour.
Step 2: Make dough
- 241g all purpose flour
- 55 g whole wheat flour
- 55 g rye flour
- 1 tablespoon vital wheat gluten (optional – this helps doughs made with whole wheat and/or rye rise)
- 2 1/2 tsp yeast
- 3 Tbsp butter, melted
- 1/4 cup dark molasses
- 1-1/4 tsp salt
- 1/4 cup milk powder (optional – good for flavor, but not neccessary for texture)
- Add the cornmeal mixture and the rest of the ingredients to the bowl of a stand mixer.
- Place bowl in mixer, and knead dough on medium speed with the dough hook attachment. If it is too dry to incorporate into a dough, add a little water — one tablspoon at a time (a little goes a long way!). You want it to be relatively smooth and supple, like play dough.
StEP 3: First rise
- Cover and let rise until doubled, about 1 hour, but could be much less. Check often!
Step 4: Shape and second rise
- Turn dough out onto a LIGHTLY floured countertop, gently press out air, and flatten to a rectangle.
- Roll up using the “head and shoulders” method
- Place, seam side down, into a greased 8 1/2″ x 4 1/2″ loaf pan and cover
- Preheat oven to 350, and let dough rise until 1″ above the rim of the pan. Could take 1 hour, but could be much less. Check often!
STEP 4: Bake!
- Score the top – can be just a straight line down the middle
- Bake for 35-45 minutes, until brown on top and 190 degrees inside.
- Brush top with a mixture of 1 tablespoon melted butter and 1 teaspoon molasses