Categories: Bread

Ingredients

• 1 12 cups cornmeal
• 1 12 tsps ground pepper
• 1 12 tsps salt
• 1 cup boiling water
• 1 package rapid rise yeast
• 1 tsp sugar
• 14 cup hot water (125 f to 130 f)
• 1 tbsp olive oil
• 2 cups bread flour
• olive oil

Directions

1. Mix 1 cup cornmeal, pepper and salt in large bowl of electric mixer fitted with dough hook. Add 1 cup boiling water and mix until smooth. Let cool to 120°F., about 20 minutes. Mix in yeast and sugar, then 1/4 cup hot water and 1 tablespoon oil. Mix in remaining 1/2 cup cornmeal. Add 1 cup flour and mix until smooth and elastic, about 5 minutes.

2. Cover bowl with damp towel and let dough rise in warm draft-free area until puffy, about 45 minutes.

3. Grease 9-inch metal pie pan with oil. Knead enough bread flour into dough to make it nonsticky. Knead on floured surface until smooth and elastic, about 5 minutes. Knead into a ball. Place in pan. Flatten to fill bottom of pan. Cover with towel; let rise in warm draft-free area until doubled, about 50 minutes.

4. Preheat oven to 350°F. Score top of bread in ticktacktoe pattern. Bake until bread is light brown on top and sounds hollow when tapped on bottom, about 45 minutes. Remove from pan; cool on rack. Serve warm or at room temperature. (Can be made 1 day ahead. Cool. Wrap tightly. Before serving, wrap in foil and warm in 350°F. oven 15 minutes.)

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