Cornmeal gives this bread a fine texture and a rich, yellow color. When buying cornmeal, seek out a coarsely ground natural or organic meal. There is no comparison.

Makes 2 loaves.

INGREDIENTS

• 1/2 cup honey
• 4 tablespoons butter
• 1 cup scalded milk
• 1 cup boiling water
• 1 1/2 cups yellow cornmeal
• 1/2 cup warm water
• 2 tablespoons active dry yeast
• 1 tablespoon salt
• 3 to 4 cups unbleached white flour (4 1/2 to 5 1/2 cups if using all white flour)
• 1 1/2 cups whole wheat flour (optional)

INSTRUCTIONS

1. Put honey and butter in a large bowl. Pour scalded milk and boiling water over the honey and butter. Stir until butter melts and combines with the honey. Slowly add the cornmeal, stirring to combine. Let stand until lukewarm.
2. Dissolve the yeast in the warm water. Add the yeast mixture and salt to the cooled cornmeal mixture. Add flour 1 cup at a time, stirring well after each addition. If you are using whole wheat flour, add it first. Then add as much white flour as you need (about 3 cups) to get a dough that holds together and is not sticky. Turn the dough out onto a floured surface.
3. Knead dough, adding more flour until dough is smooth and elastic. Total kneading time should be at least 5 minutes.
4. Put dough in an oiled bowl. Cover and let rise in a warm place until doubled, approximately
   1 1/2 hours.
5. Turn dough out of the bowl. Knead briefly to get out the air bubbles. Divide the dough in half and shape into 2 loaves. Place loaves into buttered loaf pans. Cover and let rise again until doubled, which should take approximately 45 minutes.
6. Preheat oven to 350°. Bake for 45 to 50 minutes. Bread is done when it is golden brown and sounds hollow when tapped. If the bread sounds dense, return it to the oven and check it again in 5 minutes. Turn out of the pans to cool. Cool completely on a rack before slicing.

NOTE:

• SCALDING MILK: To scald milk, heat the milk in a saucepan over direct heat or in the top of a double boiler over (not in) boiling water. Milk is scalded when tiny bubbles form around the edges of the pan. Remove from the heat before it comes to a boil.