Ingredients

• 3 1/4 c all-purpose flour
• 1/2 c whole wheat bread flour
• 1 1/8 c coarse cornmeal
• 1 1/2 tsp salt
• 2 1/4 tsp yeast
• 1 1/3 c tepid water
• 1 large egg, beaten
• 1 TBSP honey
• Buttered bread loaf pan

Instructions

1. Mix flours and cornmeal well.
2. Bubble yeast and water.
3. Add egg and honey.
4. Add wet ingredients to dry, and mix. Looking for heavy/soft dough. Add more flour if sticky. More water if too dry.
5. Knead on board 5 minutes by hand, or 3 minutes by mixer.
6. Place dough (should feel like a baby’s bottom) in a buttered bowl, invert and cover with a light kitchen towel.
7. Leave dough in a warm place to double in size, approx. 1 1/2 hours.
8. Lightly flour a shaping surface. Turn dough onto this and shape into a cylinder for your prepared loaf pan (buttered).
9. Slip bread loaf in pan into a large plastic bag, inflate slightly, and let rise until doubled in size (approx. 1 hour).
10. Preheat oven to 400F.
11. Bake uncovered loaf at 400F for 30 minutes until golden and the turned-out loaf sounds hollow when knocked-upon from side or bottom.
12. Best eaten within 4 days. Can be frozen up to one month.