1. In a large mixing bowl, whisk together honey, water, and yeast until smooth (1 minute); let stand in a warm spot until a thin layer of foam covers the surface (5-10 minutes). 2. Add 1 cup of the bread flour and the cornmeal and salt; mix well. 3. Cover bowl, and let dough rise for 1 1/2 hours. 4. Stir in oil and 3 cups flour, scraping and folding until the dough comes away from sides of bowl and gathers into a single mass. 5. Turn out onto a lightly floured surface and knead until smooth and elastic (10 minutes), adding flour as needed to keep dough from sticking. 6. Lightly oil a large bowl, turning to coat all sides; transfer dough to bowl. 7. Cover and let rise for 1 hour. 8. Preheat the oven to 350°F. 9. Punch dough down, cover, and let rise for 35 minutes. 10. Lightly grease a baking sheet and dust with cornmeal if making rounds or grease 2 (9-inch) loaf pans if making loaves. 11. Cut dough in half and shape each half into either a round or a loaf. 12. Let dough rest, covered loosely with a towel, for 20 minutes. 13. Beat eggs with milk to use as a glaze; brush dough with egg mixture. 14. Bake until bread is browned and sounds hollow when tapped on the bottom (50 minutes). 15. Remove from pan and cool on rack. ---------------------------------------------------------------------------
Nutrition
Ingredients
