Cornmeal Bread

Directions

1. 1
   Lightly grease 2 loaf pans, 5 1/2 by 3 by 2 1/2 inches.
2. 2
   In a bowl stir together warm water, yeast, and sugar and let stand until foamy, about 5 minutes.
3. 3
   In a small bowl stir together flour, cornmeal, and salt and gradually stir into yeast mixture, stirring until a soft dough is formed.
4. 4
   On a lightly floured work surface with floured hands knead dough 5 minutes, or until smooth and elastic, and shape into a ball.
5. 5
   Let dough rest, covered, 10 minutes.
6. 6
   Form dough into 2 ovals.
7. 7
   Transfer dough to loaf pans and let rise, covered loosely with plastic wrap, in a warm place until doubled in bulk, about 30 minutes.
8. 8
   Preheat oven to 400F.
9. 9
   Bake loaves in middle of oven 20 minutes, or until tops are golden and bread pulls away slightly from sides of pans.
10. 10
    Cool loaves in pans on a rack.
11. 11
    (Bread may be made 1 day ahead and kept wrapped in plastic wrap at room temperature.)