Anadama Bread--Molasses and Cornmeal Sandwich Bread

This bread recipe does not require any sugar. However when it is done, it tastes sweet. The corn contents lot of complicated sugar molecules. After long time soaking in the water, fermenting and baking. The complicated sugar molecules are breaking down into simple sugar, which can be tasted by our tongue. Together with molasses, it more tastes like a brown sugar bread. Since the sugar is coming from the corn, it adds another depth of flavor to the bread.

The original recipe is from  The Bread Baker's Apprentice.
To make two medium loaves
Soaker
1 cup (6 ounces) cornmeal, preferably coarse grind
1 cup (8 ounces) water, at room temperature

Dough
4.5 cups (20.25 ounces) unbleached bread flour
2 teaspoons (.22 ounces) instant yeast
1 cup (8 ounces) water, lukewarm
1.5 teaspoons (.38 ounces) salt
6 tablespoons (4 ounces) molasses
2 tablespoons (1 ounces) unsalted butter at room temperature

1. The day before make the bread. Mix cornmeal and water. Cover with plastic wrap and let it sit overnight at room temperature.
2. The next day to make the dough. Stir together 2 cups of the flour, the yeast, soaker, and water in a mixing bowl. Cover the bowl with plastic wrap and ferment for 1 hour, or until the sponge begins to bubble.
3. Add remaining flour, the salt, molasses and butter to make a dough. Knead the dough for 10 minutes. The dough should pass the windowpane test.
4. First fermentation for one and half hour or till it doubles in size.
5. Degas, separate the dough into 2 pieces. Shape the dough into loaves.
6. Covered with plastic wrap and let it rise until 85% full.
7. 350F middle rack, 30 minutes. Rotate the pan if necessary.
8. Take the bread out from the baking pan as soon as it is baked. Let it cool at least 2 hours before slicing.

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