Sun-dried tomatoes give flavorful glitter to traditional anadama bread, and the tang of the tomatoes is wonderful against the subtle molasses sweetness.  Polenta has more texture, but you can use all cornmeal instead.

• 2 1/4 teaspoons (1 package) active dry yeast

• 1 cup warm water (105 to 115 degrees)

• 1 1/2 cups all-purpose flour

• 1 1/2 to 2 cups bread flour

• 1/4 cup polenta grits

• 1/4 cup yellow cornmeal plus 1 teaspoon for garnish

• 2 tablespoons olive oil

• 1/4 cup unsulphured mild molasses

• 1 teaspoon salt

• 1/2 cup chopped (1/4-inch pieces) sun-dried tomatoes

• 1 egg beaten with 1 tablespoon milk or water, for glaze

In the work bowl of a heavy-duty electric mixer, or in a large bowl, sprinkle the yeast over the warm water, stirring to dissolve; let stand about 5 minutes.

Add the all-purpose flour, the 1 1/2 cups of bread flour, the polenta and 1/4 cup of the cornmeal, olive oil, molasses and salt.  If using a machine, fit the bowl with a dough hook and knead on a low speed.  Otherwise, use a wooden spoon and stir to blend, then turn it out onto a lightly floured surface and knead by hand.  Knead 8 to 10 minutes, adding the remaining 1/2 cup of bread flour if necessary, until the dough is soft, smooth and elastic.  Add the dried tomatoes during the last minute of kneading.

Place in an oiled bowl at least twice the volume of the dough.  Cover the plastic wrap and let rise at room temperature until doubled in size, about 1 hour.

Brush a 9 x 5 x 3-inch loaf pan with oil or spray with cooking spray.  Deflate the dough with your fist.  Flatten into a rectangle the length of the bread pan.  Roll up tightly, pinch the seams and ends to seal, and place in the pan, seam side down.  Cover and allow to rise until almost doubled in size, 45 to 60 minutes.  Preheat the oven to 375 degrees.

Brush the loaf with egg glaze.  Sprinkle with the extra teaspoon of cornmeal.  With a sharp knife, make 4 or 5 diagonal slashes (1/4 to 1/2 inch deep) across the top.  Bake until rich golden brown, and the bottom of the loaf sounds hollow when tapped, 35 to 45 minutes.  Remove to a rack to cool completely before serving.

Makes 1 loaf, about 2 pounds.