INGREDIENTS

INSTRUCTIONS

In bowl of a standing electric mixer (or a large bowl if kneading by
hand) stir together lukewarm water, sugar, yeast, and 1 cup cornmeal
and let stand until foamy about 5 minutes. In another bowl stir
together flour and salt and gradually stir enough flour mixture into
cornmeal mixture to form a soft dough. With dough hook knead dough,
adding any remaining flour mixture if dough is too sticky, 5 minutes,
or until smooth and elastic. (Alternatively, dough may be kneaded on
a floured surface with floured hands until smooth and elastic, 10 to
15 minutes.)
Put dough in an oiled deep bowl, turning to coat with oil. Cover bowl
loosely and let dough rise in a warm place 2 hours, or until doubled
in bulk. (Alternatively, dough may be allowed to rise, covered, in
refrigerator overnight.)
Punch down dough and divide into 4 pieces. Roll each piece between
hands to form a 14-inch loaf and put 2 loaves on each of 2 large
baking sheets. With a knife or kitchen scissors make eight to ten
2-inch-long diagonal cuts down length of each loaf and pull open to
make decorative holes (exaggerate openings as they will become
smaller during rising and baking).
Cover loves loosely and let rise in a warm place until doubled in
bulk, about
45    minutes.
Preheat oven to 400F.
Sprinkle loaves with remaining 2 tablespoons cornmeal and bake in
upper and lower thirds of oven 25 minutes, or until golden, switching
baking sheets between upper and lower oven racks halfway through
baking. Cool loaves on racks.
Makes 4 loaves.
Gourmet May 1995
Converted by MC_Buster.
Per serving: 2556 Calories (kcal); 11g Total Fat; (3% calories from
fat); 78g Protein; 525g Carbohydrate; 0mg Cholesterol; 10693mg Sodium
Food Exchanges: 32 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
0 Fat; 3 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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