Instructions: Combine yeast and water in a small bowl and stir to dissolve. Let stand until bubbly, about 10 minutes.

In a large bowl, combine buttermilk, butter, honey, and salt. Add cornmeal.

Beat with a whisk until smooth, about 3 minutes, and add yeast mixture. Add 1/2 cup flour at a time with a wooden spoon until dough is stiff. Turn dough out onto a lightly floured surface and knead until smooth and springy, about 5 minutes, adding flour 1 T at a time as necessary.

Place in a greased bowl, turn once to grease surface, and cover with plastic wrap. Let rise in a warm place until doubled, about 1 to 1 1/4 hours.

Gently deflate dough, turn out onto a lightly floured board, and divide into two loaves. Form into rounds and place on a greased or parchment lined baking sheet. Cover loosely with plastic wrap and let rise until doubled, about 40 minutes. Bake in a preheated 375 oven for 40 minutes or until browned. Place on a rack and cool before slicing.

Yields 2 round loaves,

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