Portuguese Cornmeal White Bread (Pão a Moda de Sao Miguel)

• 1 envelope active dry yeast (2 1/2 teaspoons)
• 1 tablespoon sugarsugar
• 2 cups warm water (105°F-115°F)water
• 1/2 stick (1/4 cup) unsalted butter, melted and cooledbutter
• 2 1/2 teaspoons saltsalt
• 1/2 cup white cornmeal plus additional for sprinklingcornmeal
• 5 1/2 to 6 cups all-purpose flourflour
• 2 tablespoons milkmilk

1. 01Stir together yeast, sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, 5 to 10 minutes.
2. 02Add remaining 1 3/4 cups water, 2 tablespoons butter, salt, cornmeal, and 5 1/2 cups flour, then stir until mixture forms a dough.
3. 03Turn dough out onto a lightly floured surface and knead, adding just enough flour to keep dough from sticking, until smooth and elastic, 8 to 10 minutes.
4. 04Transfer dough to a large buttered bowl and brush top with some of melted butter. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours.

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