Anadama Bread

For this month's HBC (Home Bakers Challenge), we had four breads to choose and I chose this Anadama Bread which was little different style of making than the regular bread and also had the awesome flavor from Molasses. Anadama bread is a traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour. The recipe is chosen from here. The original recipe used All purpose flour, but I have tried to make it little healthier by using Whole Wheat pastry flour.

Ingredients
Yellow Cornmeal - 2/3 cup
Molasses - 1/2 cup
Unsalted butter - 4 table spoons _ some for brushing
Instant or Rapid rise yeast - 2 1/4 tea spoons
Whole Wheat Pastry Flour - 3 1/2 -  to 4 1/2 cups
Non Fat Dry Milk Powder - 1/3 cup
Kosher Salt - 1 1/4 tea spoon
Vegetable oil - for brushing
Raisins – 1/4 cup (optional)
Method
Mix together 1 cup water, molasses, cornmeal and 4 tablespoons butter in a saucepan and bring it to a simmer over medium heat stirring continuously until the mixture thickens and starts to bubble, about 3 minutes.
Transfer to the bowl of a stand mixer and let it cool until lukewarm (105 degrees F to 110 degrees F), stirring makes the cooling little faster...
To proof the yeast, dissolve the yeast in 1/2 cup lukewarm water (105 degrees F to 110 degrees F) in a small bowl and let stand until foamy, about 5 minutes.
Add the yeast solution to the cornmeal mixture along with 1 cup flour and the dry milk and mix with a wooden spoon.
Cover with a plastic wrap or a kitchen towel and set aside in a warm place until the dough increases slightly in volume and is bubbly, about an hour.
Mix the dough with the dough hook attachment on medium-low speed, then mix in the salt and the remaining 3 to 4 cups flour, 1/2 cup at a time, scraping down the bowl after each addition, until the dough comes together into a firm, tacky ball. Increase the speed to medium high; knead the dough until it pulls away from the bowl, about 2 minutes. Add the raisins and run the mixer for 30 seconds.
Transfer to a lightly floured surface and knead by hand until smooth and pliable, adding more flour as needed.
Grease a large bowl with vegetable oil; add the dough, cover with a kitchen towel and set aside in a warm place until doubled in size. It takes about 1 hour
Grease a 9-by-5-inch loaf pan with vegetable oil. Punch down the dough and turn out onto a clean surface.
Shape into a smooth 4-by-8-inch loaf, then transfer to the pan. Cover loosely with oiled plastic wrap and set aside in a warm place until the loaf rises above the pan by 1/2 inch, 30 minutes to 1 hour.
Meanwhile, preheat the oven to 190 degrees C
Uncover the pan and transfer to the oven. Reduce the temperature to 180 degrees C and bake until the bread is golden and sounds hollow when tapped, 35 to 45 minutes.
Cover loosely with foil if it is browning too quickly. Brush with melted butter and let rest in the pan, 10 minutes.
Turn out onto a rack and let it cool completely before slicing or freezing.