This is another one of those yeast breads that are just bread with some cornmeal in for kicks and giggles. The cornmeal is supposed to give it a unique texture, but I couldn't really tell. This loaf is also traditionally made with yellow cornmeal, giving it a darker texture, but I made it with white cornmeal, so it looks more like a giant dinner roll. This tastes a lot like them too. It's basically monkey bread, but instead of being sweet, it's just normal white bread. This recipe tastes really great and it never even occurred to me to bake regular rolls in a round pan. Bernard Clayton recommends that you let the bread rise for a few hours (up to 24 hours) in the refrigerator, or you can let it rise on the counter top for up to an hour. I only let it rise for about 15 minutes and it was getting out of control. I'm sure the recipe would turn out equally good no matter how you let it rise though.
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