INGREDIENTS

INSTRUCTIONS

In a blender or food processor, grind cornmeal, in 1/4-cup batches,
until fine and powdery.  In a large mising bowl, combine 1 cup ground
cornmeal, boiling water,  oil and salt; stir until smooth. Let cool to
room temperature, about  20 minutes. Stir in yeast.  Stirring
constantly, gradually add remaining 1/2 cup ground cornmeal  and 1 cup
flour. Continue add flour until dough forms a soft mass and  is too
difficult to stir.  Cover bowl with plastic wrap and let dough rise
until doubled in bulk,  about 30    minutes.  Turn dough out onto a
lightly floured surface. Knead, gradually  incorporating the remaining
flour as necessary, until dough is smooth  and elastic, 8 to 10
minutes.  Lightly oil a baking sheet or coat it with nonstick spray.
Form dough into a ball and flatten slightly. Place on prepared baking
sheet. Loosely cover with plastic wrap or wax paper and let rise until
doubled in bulk, 30 to 45 minutes.  Preheat oven to 350øF.  Bake loaf
for 40 to 50 minutes, or until top is golden and bottom  sounds hollow
when tapped.  Transfer to a wire rack and let cool  completely before
slicing.  Recipe by: Eating Well (Nov. 1997)  Posted to recipelu-digest
by Nesb2 <Nesb2@aol.com> on Mar 1, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 86
Calories From Fat: 12
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 291.9mg
Potassium: 22.6mg
Carbohydrates: 15.9g
Fiber: <1g
Sugar: <1g
Protein: 2.2g