SPICY CORNMEAL BREAD

Due to a fondness for the flavor and texture of cornmeal, we went through a period of trying it in many dishes. This turned out to be a keeper!

1 1/2 cups coarse ground cornmeal
1/2 cup minced whole green onion
1/4 cup Worcestershire sauce
2 tablespoons hot sauce
2 tablespoons butter
2 tablespoons honey
1 tablespoon salt
 2 cups whole wheat flour
1 cup scalded milk
1 cup hot water
1 tablespoon yeast
1/4 cup warm water
4-5 cups white flour

Combine the cornmeal, green onion, Worcestershire sauce, hot sauce, butter, honey, salt, and whole wheat flour in a large mixing bowl. Add the scalded milk and hot water. Mix well. Set aside to cool.
Dissolve the yeast in the warm water and set aside 5-10 minutes.
Combine the dissolved yeast and the cornmeal mixture. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down the dough 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 30-35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.