Honey-Cornmeal Rounds

Directions

1. 1
   Combine first 3 ingredients in a medium saucepan, and place over medium heat until margarine melts. Cool slightly (to 120° to 130°). Combine 2 cups cornmeal and yeast in a large bowl, and add milk mixture, stirring well with a whisk. Lightly spoon flour into dry measuring cups, and level with a knife. Add flour and salt to cornmeal mixture, and stir until a soft dough forms. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Cover and let rest 15 minutes. Knead dough until smooth and elastic (about 8 minutes).
2. 2
   Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 50 minutes or until doubled in size. Punch dough down; divide dough in half. Coat 2 (9-inch) pie plates or cake pans with cooking spray; dust each with 1 1/2 teaspoons cornmeal. Working with 1 portion at a time (cover remaining half to keep from drying), shape dough into a 7-inch round. Place round, seam side down, in prepared plate. Repeat procedure with remaining half of dough. Cover and let rise 20 minutes or until doubled in size.
3. 3
   Preheat oven to 350°.
4. 4
   Lightly score rounds in a spiral pattern using a sharp knife. Bake at 350° for 45 minutes or until rounds sound hollow when tapped. Remove from plates; cool on wire racks.