Instructions: Good Housekeeping, October 1992. About 3.5 hours before serving or day ahead:
1. In large bowl, combine cornmeal, salt, yeast, and 1 cup flour. In 1-quart saucepan over low heat, heat molasses, margarine or butter, and 1 cup water until very warm (120 degrees to 130 degrees F). Margarine or butter does not need to melt completely. Meanwhile, grease a 2-quart souffle dish or casserole.

2. With mixer at low speed, gradually beat molasses mixture into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in egg and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often.

With wooden spoon, stir in remaining 1 cup flour to make a soft dough.

3. Place dough in souffle dish. Cover and let rise in warm place (80-85 degrees F) until doubled, about 1 hour.

4. Preheat oven to 375 degrees F. Bake bread 30-35 minutes until browned and loaf tests done. Remove loaf from souffle dish. Cool bread on wire rack.

Makes 1 round loaf, about 10 servings.

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