1. In a small bowl combine yeast, sugar and 1/4 cup of the water; set aside. 2. In a large bowl stir together the remaining water, milk, salt, olive oil and cornmeal. 3. Add the yeast mixture to the cornmeal, stirring until combined. 4. Slowly add the flour, a little at a time, until you have a soft dough that is not too sticky to work with. Adjust more or less flour as needed. 5. Turn the dough out onto a floured surface and knead 5 minutes. 6. Place in a greased bowl, cover and let rise in a warm place for 1 hour or until double in bulk. 7. Punch dough down, knead for 5 minutes. 8. Grease a 9-inch round pie pan. 9. Form dough into a round loaf that will fit into the pan. Place in the pan and cover, allowing to rise again in a warm place until double in bulk (about 1 hour). 10. Preheat the oven to 350°F. 11. Bake for 40 minutes or until it sounds hollow when tapped. 12. Cool on a rack. ---------------------------------------------------------------------------
Nutrition
Ingredients
