|All purpose flour||5 1⁄2 Cup (88 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Hot water||2 Cup (32 tbs) (120° To 130°)|
|Butter/Margarine||1⁄8 Pound, cut up (1/4 Cup, At Room Temperature)|
|Honey||1⁄3 Cup (5.33 tbs)|
If using an electric mixer, stir together 2 1/2 cups flour, cornmeal, salt, and yeast.
In another bowl, stir together hot water, butter, and honey.
Stirring, add water mixture to flour.
Beat at medium speed for 2 minutes.
Stir in another 1/2 cup flour; beat at high speed for 2 minutes longer.
With a heavy spoon, add 2 1/4 cups more flour and stir until moistened.
Scrape onto a floured board and knead, adding flour to prevent sticking, until dough is smooth and elastic, 8 to 10 minutes.
Turn dough over in an oiled bowl.
If using a dough hook, combine 5 1/2 cups flour with dry ingredients.
Add liquid ingredients (combine them as above) and mix at low speed until moistened; then beat at high speed until dough pulls cleanly from bowl sides and is no longer sticky, 8 to 10 minutes; add more flour, if needed, 1 tablespoon at a time.
Cover bowl (either method) with plastic wrap.
Let dough rise in a warm place until doubled, about 45 minutes.
Punch dough down to expel air, divide in half, and shape each into a loaf.
Place each in a greased 5- by 9-inch loaf pan.
Cover lightly with plastic wrap; let rise in warm place until almost doubled, 20 to 30 minutes.
Bake, uncovered, in a 375° oven until well browned, 40 to 45 minutes.
Remove from pans; cool on racks.
If made ahead, package airtight up to 1 day; freeze to store longer.