Anadama Bread

In a large heatproof bowl, combine the cornmeal, molasses, butter, and salt. Pour in the boiling water and stir until the butter melts. Let it stand until lukewarm (below 100°F). Stir in the yeast and let sit 5 minutes. Add the beaten egg and whole wheat flour and beat vigorously 3 minutes. Add the all-purpose flour and knead by hand right in the bowl until you have a smooth ball. Cover and let rise in a warm place 30–40 minutes. Turn out, knead briefly, and shape into a log the length of a 9x5-inch loaf pan, seams down. Transfer to a greased pan, smooth side up, and rise in a warm place 1–1.5 hours, until it crowns above the rim. Bake at 350°F for 45–55 minutes. Move to a rack immediately and cool completely before slicing.