Anadama Raisin Bread

1 pkg active dry yeast
1 c warm water(100-110 degrees)
large pinch sugar
2 3/4 c. all-purpose flour
1/2 c cornmeal
1/2 c. raisins
1/4 molasses
1 1/2 t salt
1 t caraway seeds
cooking spray

Combine yeast, warm water and large pinch sugar in measuring cup;let
stand 5 mins.
Lightly spoon flour into dry measuring cups and level with a knife.
Combine 1 c flour and next 5 ingredients in a large bowl stirring
well. Add yeast mixture to flour mixture;beat by hand or with a mixer
(med speed 2 mins) until smooth. Gradually add remaining flour to
form a soft dough.

(Unless you have a very heavy beater like a
Kitchenaid-you probably will want to do this last part by hand to
avoid burning out your motor).
Turn dough out onto a lightly floured surface and knead until elastic
about 10 mins.Place dough in a large bowl coated with cooking spray-
turning to coat top.cover and let rise in a warm place (85 degrees)
free from drafts 45 mins or until doubled in size.
Punch dough down;turn dough onto a lightly floured surface.

Roll
dough into a 12×7 inch rectangle.

Roll up dough starting at the
short side and pressing firmly to eliminate air pockets, pnch seam
and ends to seal.
Place roll seam side down in to an 8x4loaf pan coated with cooking
spray.Cover and let rise in a warm place free from drafts until
doubled in size.
Preheat oven to 375.
Bake at 375 for 35 mins or until loaf sounds hollow when tapped.
Remove bread from pan immediately and cool on a wire rack.
yield 1 loaf (14 slices)
(I got this recipe from weight watchers)