1. In stand mixer bowl, fitted with dough hook attachment, combine 1 cup of the cornmeal, pepper and salt. 2. Add 1 cup boiling water and mix until smooth. Let cool to 120°F (about 20 minutes). 3. Mix in yeast and sugar, then 1/4 cup hot water and 1 tablespoon oil. 4. Mix in remaining 1/2 cup cornmeal. 5. Add 1 cup bread flour and mix until smooth and elastic, about 5 minutes. 6. Cover bowl with damp towel and let dough rise in warm, draft-free area until puffy. ( about 45 minutes). 7. Grease 9-inch metal pie pan with oil. 8. Knead enough of the remaining bread flour into dough to make it nonsticky. Knead on floured surface until smooth and elastic, about 5 minutes. 9. Form dough into a ball and place in pan. 10. Flatten to fill bottom of pan, cover with towel and let rise in warm, draft-free area until doubled, about 50 minutes. 11. Preheat oven to 350°F 12. Score top of bread in ticktacktoe pattern. 13. Bake until bread is light brown on top and sounds hollow when tapped on bottom, about 45 minutes. 14. Remove from pan; cool on rack. 15. 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). ---------------------------------------------------------------------------
Nutrition
Ingredients
