Crunchy Cornmeal & Semolina Bread King Arthur Flour Yield: 1 loaf ½ cup (2 5/8 oz.) yellow cornmeal 1 cup (5 5/8 oz.) semolina flour 1 ¾ cups (7 ½ oz.) all purpose flour 2 tsp. instant yeast 1 ½ tsp. salt 2 Tbsp. honey 2 Tbsp. oil or butter 1 ¼ to 1 ½ cups water ¼ cup toasted sesame seeds Combine all of the ingredients, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 - 8 minutes. Or, in a stand mixer, mix all ingredients with a flat beater paddle and then switch to the dough hook and knead for 5 - 8 minutes. Transfer the dough to a lightly greased bowl, cover the bowl and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Transfer the dough to a lightly greased work surface and form it into a loaf. Place the loaf in a lightly greased 8 ½ x 4 ½-inch bread pan. Cover the pan and let the bread rise for 1 hour, or until it has just crowned over the edge of the pan. Bake the bread in a preheated 375o oven for 30 to 35 minutes, or untiil it is golden brown and its internal temperature is about 190o. Remove the bread from the oven and turn it out onto a wire rack to cool completely.

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