Hot Water Cornmeal Bread

In a large mixing bowl, pour the boiling water. Gradually whisk in the cornmeal to create a smooth mush, ensuring no large lumps remain. (5 minutes)

In a separate bowl, add the baking soda to the molasses and whisk until the mixture becomes light and foamy. (2 minutes)

Add the molasses mixture to the cornmeal mush, then mix in the margarine (or butter) and salt. Stir in the cold water until the mixture is lukewarm to the touch. (3 minutes)

In a small bowl, dissolve the yeast in the 1/4 cup of warm water. Let stand for 5-10 minutes, or until foamy, to ensure the yeast is active. Add the yeast mixture to the cornmeal mixture. (10 minutes)

Gradually add the bread flour to the wet ingredients, mixing until a shaggy dough forms. (5 minutes)

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. (10 minutes)

Place the kneaded dough in a large, greased bowl, turning to coat the entire surface. Cover the bowl with a damp cloth and let rise in a warm place for 1-1.5 hours, or until doubled in size. (90 minutes)

Punch down the risen dough to release the air. Divide the dough into 6 equal parts. Shape 4 parts into loaves and place them in greased 9x5 inch loaf pans. Shape the remaining 2 parts into approximately 2 dozen rolls, placing them on baking sheets. (20 minutes)

Cover the loaves and rolls with a damp cloth and let them rise again for 30-45 minutes, or until doubled. (45 minutes)

Preheat oven to 350 degrees F (175 degrees C). Bake the loaves for 35-40 minutes, or until golden brown and the internal temperature reaches 200-205 degrees F. Bake the rolls for 20-25 minutes, or until golden brown. (40 minutes)