1 teaspoon sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (105 degrees to 115 degrees)
2 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon salt
1 tablespoon olive oil
Vegetable cooking spray
2 tablespoons yellow cornmeal

Procedures :
Combine first 3 ingredients in a small bowl, and let stand 5 minutes. Position knife blade in food processor bowl; add flour, 1/2 cup cornmeal, and salt, and pulse 2 times or until blended. With processor running, slowly add yeast mixture and oil through food chute, and process until dough forms a ball. Process 1 additional minute. Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; cover and let rest 5 minutes. Divide dough in half; roll each half into an 11-inch circle on a lightly floured surface. Coat 2 (9-inch) round cake pans with cooking spray, and sprinkle each with 1 tablespoon cornmeal. Place dough in prepared pans; press dough up sides of pans. Cover and let rise 20 minutes or until puffy. Top and bake according to recipe directions.
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Category : Bread