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1
Bring cold water and salt to boil in small pan on medium-high heat.
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2
Whisk in cornmeal a bit at a time.
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3
Reduce heat to low.
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4
Cook, stirring constantly, 1 minute, until consistency of thick mush.
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5
Cool to room temperature.
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6
Put warm water and granulated sugar in small bowl.
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7
Sprinkle in yeast.
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8
Stir.
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9
Let sit 10 minutes, until foamy.
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10
Put cornmeal mixture, yeast mixture, milk and brown sugar in bowl of stand mixer equipped with dough hook.
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11
On medium speed, blend in flour 1 cup at a time.
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12
Mix until dough is smooth and supple.
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13
Turn onto floured work surface.
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14
Knead three or four times.
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15
Place in large, greased bowl.
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16
Cover with kitchen towel.
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17
Leave in warm place till doubled in volume, about 2 hours.
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18
Butter 2 loaf pans (9-by-5-inch size).
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19
Divide dough in half.
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20
Pat into 2 loaves.
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21
Place in pans.
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22
Cover with kitchen towel.
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23
Let sit 45 minutes or until doubled in size.
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24
Brush tops lightly with oil.
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25
Bake in preheated 425F oven 10 minutes.
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26
Reduce heat to 350u00b0F
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27
Bake 20 to 25 minutes, or until lightly browned.
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28
Cool on wire rack 5 minutes.
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29
Turn out of pans.
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30
Cool to room temperature before slicing.
