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1
Dissolve the yeast in the warm cream in a bowl.
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2
Mix with two tablespoons of the sugar and set aside to proof for 10 minutes.
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3
When the mixture starts becoming frothy, stir in the cornmeal.
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4
Cover and set aside in a warm place for 30 minutes.
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5
Meanwhile, beat the remaining sugar with the butter until fluffy, either by hand or in an electric mixer.
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6
Beat in the eggs one at a time.
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7
Stir in the cornmeal mixture and the salt.
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8
Beat in the flour about one half cup at a time either by hand or using an electric mixer fitted with a dough hook, to form a soft, elastic dough.
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9
The dough should be kneaded about eight minutes.
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10
Transfer the dough to a clean, lightly oiled bowl, cover and set aside to rise until doubled, about two hours.
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11
Punch the dough down, divide it in half and form each into a rectangle nine inches on one side.
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12
Roll each tightly and shape them into two oblong loaves.
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13
Butter two loaf pans, nine by five by three inches, and put the loaves into the pans, seam side down.
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14
Allow to rise until doubled, about one hour.
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15
Preheat oven to 350 degrees.
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16
Bake about 40 minutes, until golden.
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17
Allow to cool completely before slicing.
