- 1/2 cup cornmeal
- 2 cups water
- 1/2 cup molasses
- 3 Tbsp butter (at room temperature)
- 1 Tbsp salt
- 1/2 cup warm water
- 1 package dry yeast
- 4 1/2 cups bread flour
- 1 1/2 to 2 pounds of salmon, cut into 2-inch pieces (largish-bite sized pieces)
- Olive oil
- 2 medium onions, sliced
- 1 large green bell pepper, seeded, de-stemmed, and sliced
- 2 medium tomatoes, sliced
- Salt and freshly ground pepper
- 1 14-ounce can regular (not light) coconut milk
- 1 large bunch fresh cilantro, chopped, 1-2 cups
- Place the cornmeal in a large bowl. Boil the two cups of water and pour the hot water into the cornmeal, stirring constantly to prevent lumps. Let sit for 30 minutes.
- Add the molasses, salt and butter and stir to combine. The cornmeal water should still be warm enough to melt the room temperature butter.
- Put 1/2 cup of warm water (slightly warmer than body temperature) into a small bowl. Sprinkle the yeast over the water and let sit for a few minutes. Then stir it to gently combine. Let sit for another 5 minutes.
- Add the yeast and the water to the bowl with the cornmeal and everything else, and mix to combine. Add the bread flour, a cup at a time, stirring after each addition. You will end up with something of a gloopy mess.
- Butter a couple of 5x9 loaf pans. Spoon the dough mixture into the pans as best you can; it’ll be sticky. Cover with a tea towel and let rise for several hours, until it doubles in size.
- Heat the oven to 350°F and bake the breads for 45-50 minutes, or until a skewer or knife blade comes out clean. Let the loaves cool for a few minutes, then turn them out onto racks to continue cooling.
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