PARSLEY-CHIVE BREAD

A crunchy, fresh herb bread that we frequently serve with pork or fish.

1 cup coarse ground cornmeal
3 tablespoons soft butter
1 1/2 teaspoons salt
1 cup packed fresh parsley leaves, minced
3/4 cup chopped fresh chives
1 1/2 cups hot water
2 tablespoons yeast
2 teaspoons sugar
1/2 cup warm water
2 eggs, beaten
2 cups whole wheat flour
2-3 cups white flour

Place the cornmeal, butter, salt, parsley, and chives in a large mixing bowl. Add the hot water and stir to combine. Set aside to cool.
Dissolve the yeast and sugar in the warm water and set aside 5-10 minutes.
Add the beaten eggs, dissolved yeast, and whole wheat flour to the mixing bowl. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add more flour as needed to prevent the dough from sticking. Place in a greased bowl, turning to coat the dough with oil. Cover and set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down and divide into 1 1/4-pound loaves. Knead briefly to shape and place in greased 4" x 6" loaf pans. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 25-30 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.