Cornmeal Brioche

• 1 packet active dry yeast
• 13 cup warm light cream
• 1/2 cup sugar
• 13 cup stone-ground yellow cornmeal
• 10 ounces butter (2 1/2 sticks), softened
• 6 eggs
• 2 teaspoons salt
• 5 cups flour (approximately)

1. Dissolve the yeast in the warm cream in a bowl.
2. Mix with two tablespoons of the sugar and set aside to proof for 10 minutes.
3. When the mixture starts becoming frothy, stir in the cornmeal.
4. Cover and set aside in a warm place for 30 minutes.
5. Meanwhile, beat the remaining sugar with the butter until fluffy, either by hand or in an electric mixer.
6. Beat in the eggs one at a time.
7. Stir in the cornmeal mixture and the salt.
8. Beat in the flour about one half cup at a time either by hand or using an electric mixer fitted with a dough hook, to form a soft, elastic dough.
9. The dough should be kneaded about eight minutes.
10. Transfer the dough to a clean, lightly oiled bowl, cover and set aside to rise until doubled, about two hours.
11. Punch the dough down, divide it in half and form each into a rectangle nine inches on one side.
12. Roll each tightly and shape them into two oblong loaves.
13. Butter two loaf pans, nine by five by three inches, and put the loaves into the pans, seam side down.
14. Allow to rise until doubled, about one hour.
15. Preheat oven to 350 degrees.
16. Bake about 40 minutes, until golden.
17. Allow to cool completely before slicing.

active dry yeast, cream, sugar, stoneground yellow cornmeal, butter, eggs, salt, flour

Taken from cooking.nytimes.com/recipes/8573 (may not work)