Cornmeal Bread

1. 1

   Lightly grease 2 loaf pans, 5 1/2 by 3 by 2 1/2 inches.

2. 2

   In a bowl stir together warm water, yeast, and sugar and let stand until foamy, about 5 minutes.

3. 3

   In a small bowl stir together flour, cornmeal, and salt and gradually stir into yeast mixture, stirring until a soft dough is formed.

4. 4

   On a lightly floured work surface with floured hands knead dough 5 minutes, or until smooth and elastic, and shape into a ball.

5. 5

   Let dough rest, covered, 10 minutes.

6. 6

   Form dough into 2 ovals.

7. 7

   Transfer dough to loaf pans and let rise, covered loosely with plastic wrap, in a warm place until doubled in bulk, about 30 minutes.

8. 8

   Preheat oven to 400F.

9. 9

   Bake loaves in middle of oven 20 minutes, or until tops are golden and bread pulls away slightly from sides of pans.

10. 10

    Cool loaves in pans on a rack.

11. 11

    (Bread may be made 1 day ahead and kept wrapped in plastic wrap at room temperature.)

No additional tips available.