Basque Corn Bread

1. 1

   In a large bowl, combine 2 cups lukewarm water, yeast and flour and stir 1 to 2 minutes.

2. 2

   Cover and let rise 1 hour.

3. 3

   In another large bowl, combine cornmeal, salt and 2 cups hot water; stir until water is completely absorbed.

4. 4

   Cover and let soften at room temperature 1 hour.

5. 5

   Stir down yeast mixture, then stir in cornmeal mixture and blend thoroughly.

6. 6

   (Dough will be liquid and batter-like.)

7. 7

   Cover and let rise 2 hours.

8. 8

   (Dough will be bubbly and will rise only slightly.)

9. 9

   Stir down dough and spoon into 2 well-buttered 8-inch round cake pans, filling them about 3/4 full. Cover and let rise 2 hours.

10. 10

    (Dough will rise only slightly.)

11. 11

    Bake in preheated 425u00b0 oven for 50 to 60 minutes or until top is a pale golden brown.

12. 12

    Cool on racks.

13. 13

    Heat 5 minutes just before serving. Makes 2 loaves.

14. 14

    May be frozen up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.