Anadama refers to the sweet and savory flavor combinations of cornmeal and molasses used frequently by the colonists for bread making. Our version also uses semolina, a durum wheat that is more coarsely ground than other flours. It enhances both taste and texture. Look for semolina flour in specialty food shops or Italian markets.

In Medium Bowl, combine water and molasses. Add yeast and let stand until dissolved and foamy, about 10 minutes.

In large bowl, combine 5 cups flour, cornmeal, semolina and salt. Add butter, then yeast mixture and mix well. Turn dough out onto lightly floured surface and knead by adding as much of the remaining flour as necessary to make a soft but not sticky dough. Knead until smooth and elastic, about 3 minutes.

Transfer dough to lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 1/4 hours.

Punch down dough and turn dough out onto lightly floured work surface. Cut dough into 2 equal pieces and form into oblong loaves. Place in two oiled 8- by 4-inch loaf pans and cover with oiled plastic wrap. Let rise in warm place until doubled in volume, about 1 hour.

Preheat oven to 375 F. Bake until loaves are golden brown on top, about 40 minutes. Let cool in pans for 5 minutes, then turn out onto a wire rack to cool completely.

Per Slice: 199 Cal.; 5G Prot.; 3G Total Fat (1G Sat. Fat); 38G Carb.; 3MG Chol.; 376MG Sod.; 1G Fiber.