Whisk together the cornmeal and salt.

Add the butter and molasses to the bowl.

Pour in the boiling water, stirring until the butter has melted and the mixture is smooth. Let the mixture cool to lukewarm, about 15 minutes.

Mix in the dry milk, flours, and yeast. Let the dough rest for 20 minutes; this gives the flours and cornmeal a chance to absorb the liquid. Perfect your technique Blog New England Anadama Bread By MaryJane Robbins

Knead the dough for about 7 minutes at medium speed of a stand mixer, until it's smooth. It'll be somewhat stiff, but still fairly sticky on the surface. Cover the bowl, and let the dough rise until it's just about doubled, about 1 hour.

Gently deflate the dough, and shape it into an 8" log. Place the log in an 8 1/2" x 4 1/2" loaf pan. (Want to bake a round loaf? See "tips," below.) Cover the pan, and let the dough rise until the center has crested at least 1" above the lip of the loaf pan, about 90 minutes.

Towards the end of the rising time, preheat the oven to 350°F.