Active Time

　　30 min

　　Total Time

　　4 1/2 hrs

　　

Ingredients

Makes 2 (8-inch) round loaves

　　1 envelope active dry yeast (2 1/2 teaspoons)

　　1 tablespoon sugar

　　2 cups warm water (105°F-115°F)

　　1/2 stick (1/4 cup) unsalted butter, melted and cooled

　　2 1/2 teaspoons salt

　　1/2 cup white cornmeal plus additional for sprinkling

　　5 1/2 to 6 cups all-purpose flour

　　2 tablespoons milk

　　

Step 1

Stir together yeast, sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, 5 to 10 minutes.

　　

Step 2

Add remaining 1 3/4 cups water, 2 tablespoons butter, salt, cornmeal, and 5 1/2 cups flour, then stir until mixture forms a dough.

　　

Step 3

Turn dough out onto a lightly floured surface and knead, adding just enough flour to keep dough from sticking, until smooth and elastic, 8 to 10 minutes.

　　

Step 4

Transfer dough to a large buttered bowl and brush top with some of melted butter. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours.

　　

Step 5

Brush 2 (9-inch) metal pie plates with remaining butter and sprinkle with cornmeal.

　　

Step 6

Turn dough out onto floured surface and knead briefly, 3 or 4 times, to remove air. Halve dough and form each half into a 5-inch ball, then put in pie plates (do not flatten). Cover with kitchen towel and let rise until doubled in bulk, about 1 hour.

　　

Step 7

Preheat oven to 350°F. Brush loaves with milk and cut a 1/4-inch-deep X in top of each with a sharp knife. Bake in middle of oven until loaves are golden brown and bottoms sound hollow when tapped, 55 to 60 minutes. Transfer loaves to a rack and cool.