Instructions: Mix 1 cup cornmeal, pepper and salt in large bowl of electric mixer fitted

with dough hook. Add 1 cup boiling water and mix until smooth. Let cool to 120F., about 20 minutes. Mix in yeast and sugar, then 1/4 cup hot water and 1 tablespoon oil. Mix in remaining 1/2 cup cornmeal. Add 1 cup

flour and mix until smooth and elastic, about 5 minutes.

Cover bowl with damp towel and let dough rise in warm draft-free area until puffy, about 45 minutes.

Grease 9-inch metal pie pan with oil. Knead enough bread flour into dough

to make it nonsticky. Knead on floured surface until smooth and elastic, about 5 minutes. Knead into a ball. Place in pan. Flatten to fill bottom of pan. Cover with towel; let rise in warm draft-free area until doubled, about 50 minutes.

Preheat oven to 350F. Score top of bread in ticktacktoe pattern. Bake until bread is light brown on top and sounds hollow when tapped on bottom,

about 45 minutes. Remove from pan; cool on rack. Serve warm or at room temperature. (Can be made 1 day ahead. Cool. Wrap tightly. Before serving, wrap in foil and warm in 350F. oven 15 minutes.)

Makes 1 loaf.

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