Basque Corn Bread
["2 1/2 tsp. or 1 pkg. active dry yeast", "3 c. yellow cornmeal", "2 c. unbleached all-purpose flour", "1 Tbsp. salt"]
["In a large bowl, combine 2 cups lukewarm water, yeast and flour and stir 1 to 2 minutes.", "Cover and let rise 1 hour.", "In another large bowl, combine cornmeal, salt and 2 cups hot water; stir until water is completely absorbed.", "Cover and let soften at room temperature 1 hour.", "Stir down yeast mixture, then stir in cornmeal mixture and blend thoroughly.", "(Dough will be liquid and batter-like.)", "Cover and let rise 2 hours.", "(Dough will be bubbly and will rise only slightly.)", "Stir down dough and spoon into 2 well-buttered 8-inch round cake pans, filling them about 3/4 full. Cover and let rise 2 hours.", "(Dough will rise only slightly.)", "Bake in preheated 425\u00b0 oven for 50 to 60 minutes or until top is a pale golden brown.", "Cool on racks.", "Heat 5 minutes just before serving. Makes 2 loaves.", "May be frozen up to 3 months."]
["active dry yeast", "yellow cornmeal", "flour", "salt"]