|Cornmeal||1 Cup (16 tbs)|
|Boiling water||2⁄3 Cup (10.67 tbs)|
|Cooking oil||1 Tablespoon|
|Compressed yeast/1 1/2 teaspoons active dry yeast||1 Ounce (1/2 cake)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Sifted all purpose flour||2 Cup (32 tbs)|
Place 3/4 cup of the cornmeal in a bowl with 1 teaspoon salt.
Stir in the boiling water and the oil and beat themixture until it is smooth.
Then leave until it is lukewarm.
In a small bowl mix the yeast with the lukewarm water and the sugar.
Leave for 10 minutes until frothy.
Add the yeast liquid to the cornmeal mixture, and beat in the remaining cornmeal and 3/4 cup of the all-purpose flour to give a soft dough.
Place the dough in an oiled plastic bag and leave in a warm place until doubled in size.
Turn the dough out onto a lightly floured surface, punch down and knead in about 1-1 1/4 cups of the remaining all-purpose flour, enough to make a stiff dough.
Knead the dough well forabout5 minutes more until it is smooth.
Brush an 8-inch round cake pan lightly with oil.
Pat the dough into the pan, brush it lightly with oil and leave to rise in a warm place for about 1 hour until it has doubled in size.
Bake in the center of a moderate oven (350°F) for 45-50 minutes until golden brown.
Turn out and cool on a cake rack.