Ingredients:
�1 1/2 cups cornmeal
�1 1/2 teaspoons ground pepper
�1 1/2 teaspoons salt
�1     cup boiling water
�1     package rapid-rise yeast
�1     teaspoon sugar
�1/4   cup hot water (125�F. to 130�F.)
�1     tablespoon olive oil
�2     cups (about) bread flour
�      Olive oil

Method:
� 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
  120�F., 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 350�F. 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 350�F. oven 15 minutes.)

Makes 1 loaf