Blueberry Anadama Bread
Makes 1 -9x5x3 inch loaf 

1/4 cup yellow cornmeal
1 cup boiling water
1 tablespoon butter or margarine
1/4 cup molasses
1 well beaten egg
1 package (.25 ounce) active dry yeast
1/4 cup warm water (110 degrees F)
3 cups all-purpose flour
2 cups frozen dry-pack blueberries
                   
1. Stir cornmeal into boiling water. Stir in butter, molasses,
   and egg. 
2. Dissolve yeast in warm water (110 degrees F). 
3. When cornmeal mixture is lukewarm, stir in dissolved
   yeast. Beat in flour until a stiff dough is formed. Knead
   dough on a heavily floured board until smooth and
   elastic. Let rise in a warm place until doubled in bulk. 
4. Punch down and roll dough into a 10" square. Sprinkle
   blueberries over dough, pressing them into the dough.
   Roll up like a jelly roll. Tuck ends of roll under to seal
   ends and place seam-side down into a well-greased 9X5x3"
   loaf pan. Let rise in a warm place until double in bulk. 
5. Bake in a preheated oven at 375 degrees F for 45-50 mins.
   Turn out and cool on a rack. Cool before cutting.