Portuguese Cornmeal White Bread (Pao a Moda de Sao Miguel)

• 1 envelope active dry yeast (2 1/2 teaspoons)
• 1 tablespoon sugar
• 2 cups warm water (105F-115F)
• 1/2 stick (1/4 cup) unsalted butter, melted and cooled
• 2 1/2 teaspoons salt
• 1/2 cup white cornmeal plus additional for sprinkling
• 5 1/2 to 6 cups all-purpose flour
• 2 tablespoons milk

1. Stir together yeast, sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved.
2. Let stand until foamy, 5 to 10 minutes.
3. Add remaining 1 3/4 cups water, 2 tablespoons butter, salt, cornmeal, and 5 1/2 cups flour, then stir until mixture forms a dough.
4. Turn dough out onto a lightly floured surface and knead, adding just enough flour to keep dough from sticking, until smooth and elastic, 8 to 10 minutes.
5. Transfer dough to a large buttered bowl and brush top with some of melted butter.
6. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours.
7. Brush 2 (9-inch) metal pie plates with remaining butter and sprinkle with cornmeal.
8. Turn dough out onto floured surface and knead briefly, 3 or 4 times, to remove air.
9. Halve dough and form each half into a 5-inch ball, then put in pie plates (do not flatten).
10. Cover with kitchen towel and let rise until doubled in bulk, about 1 hour.
11. Preheat oven to 350F.
12. Brush loaves with milk and cut a 1/4-inch-deep X in top of each with a sharp knife.
13. Bake in middle of oven until loaves are golden brown and bottoms sound hollow when tapped, 55 to 60 minutes.
14. Transfer loaves to a rack and cool.

active dry yeast, sugar, water, unsalted butter, salt, white cornmeal, flour, milk

Taken from www.epicurious.com/recipes/food/views/portuguese-cornmeal-white-bread-pao-a-moda-de-sao-miguel-104414 (may not work)