Country Rosemary Bread

Ingredients

1 package of dry yeast

1 cup of warm water

1 cup of warm milk

2 tablespoons of sugar

1/2 plus 2 tablespoons of cornmeal

3 tablespoons unsalted butter, at room temperature

2 tablespoons coarsely choppped fresh rosemary leaves

2 teaspoons of sea salt

1tablesppon of ground black pepper

2 cups whole wheat flour

3 to 3 1/2 cups unbleached all purpose flour

Instructions

Combine the water and the milk.  Dissolve the yeast in the warm liquid.  Let stand for 5 minutes until dissolved.  Combine 2 cups plain flour, wheat flour, 1/2 cup cornmeal, butter, rosemary, salt, pepper then mix well.  Place on a floured board and kneed for 3 minutes.  Add remaining all purpose flour until workable dough.  Kneed for 10 minutes then let rise in an oiled bowl in a warm place (about an hour and half).

Punch dough down and divide in half.  Shape in to round loaves.  Sprinkle baking sheet with remaining corn meal and place loaves on sheet, seam side down.  Let rise for aobut 45 minutes or to double their size.  Meanwhile preheat the oven to 350.  Bake until well browned or until it sounds hollow when tapped (about 45 minutes).  Remove from baking sheet and cool on wire rack until the entire kitchen smells like heaven!!