Basque Corn Bread - cooking recipe

Ingredients

2 1/2 tsp. or 1 pkg. active dry yeast
3 c. yellow cornmeal
2 c. unbleached all-purpose flour
1 Tbsp. salt

Preparation

In a large bowl, combine 2 cups lukewarm water, yeast and flour and stir 1 to 2 minutes.
Cover and let rise 1 hour.
In another large bowl, combine cornmeal, salt and 2 cups hot water; stir until water is completely absorbed.
Cover and let soften at room temperature 1 hour.
Stir down yeast mixture, then stir in cornmeal mixture and blend thoroughly.
(Dough will be liquid and batter-like.)
Cover and let rise 2 hours.
(Dough will be bubbly and will rise only slightly.)
Stir down dough and spoon into 2 well-buttered 8-inch round cake pans, filling them about 3/4 full. Cover and let rise 2 hours.
(Dough will rise only slightly.)
Bake in preheated 425\u00b0 oven for 50 to 60 minutes or until top is a pale golden brown.
Cool on racks.
Heat 5 minutes just before serving. Makes 2 loaves.
May be frozen up to 3 months.