Steps
- Mix ¾ cup of yellow cornmeal and 1¼ teaspoons of salt. Add 3 tablespoons of unsalted butter, ¼ cup of dark molasses, and 1 cup of boiling water. Stir until smooth.
- Cool to lukewarm for about 15 minutes. Mix in ¼ cup of nonfat dry milk, 2 cups of all-purpose flour, 1 cup of white whole wheat flour, and 2½ teaspoons of instant yeast. Rest for 20 minutes.
- Knead with a stand mixer on medium for 7 minutes, until smooth but slightly sticky. Cover and rise for about 1 hour, until almost doubled.
- Deflate and shape into an 8in / 20cm log. Place in an 8½ × 4½in / 22 × 11cm loaf pan. Cover and rise for about 90 minutes, until crowned 1in / 2.5cm above the rim.
- Near the end, preheat the oven to 350°F / 175°C. Bake for 35-40 minutes, until the center reaches 190°F / 88°C.
- Cool in the pan for 10 minutes, then turn out onto a rack to cool completely.