Basque Corn Bread

Directions

1. 1
   In a large bowl, combine 2 cups lukewarm water, yeast and flour and stir 1 to 2 minutes.
2. 2
   Cover and let rise 1 hour.
3. 3
   In another large bowl, combine cornmeal, salt and 2 cups hot water; stir until water is completely absorbed.
4. 4
   Cover and let soften at room temperature 1 hour.
5. 5
   Stir down yeast mixture, then stir in cornmeal mixture and blend thoroughly.
6. 6
   (Dough will be liquid and batter-like.)
7. 7
   Cover and let rise 2 hours.
8. 8
   (Dough will be bubbly and will rise only slightly.)
9. 9
   Stir down dough and spoon into 2 well-buttered 8-inch round cake pans, filling them about 3/4 full. Cover and let rise 2 hours.
10. 10
    (Dough will rise only slightly.)
11. 11
    Bake in preheated 425° oven for 50 to 60 minutes or until top is a pale golden brown.
12. 12
    Cool on racks.
13. 13
    Heat 5 minutes just before serving. Makes 2 loaves.
14. 14
    May be frozen up to 3 months.