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

1. 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)

1. Add the cornmeal mixture and the rest of the ingredients to the bowl of a stand mixer.
2. 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

1. Cover and let rise until doubled, about 1 hour, but could be much less. Check often!

Step 4: Shape and second rise

1. Turn dough out onto a LIGHTLY floured countertop, gently press out air, and flatten to a rectangle.
2. Roll up using the “head and shoulders” method
3. Place, seam side down, into a greased 8 1/2″ x 4 1/2″ loaf pan and cover
4. 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!

1. Score the top – can be just a straight line down the middle
2. Bake for 35-45 minutes, until brown on top and 190 degrees inside.
3. Brush top with a mixture of 1 tablespoon melted butter and 1 teaspoon molasses