1/2 cup milk, scalded, cooled
1 and 1/2 cups of water, lukewarm
1 packages active dry yeast (1 tsp)
1 and 1/2 tablespoons sugar
1 and 1/2 tablespoons olive oil
2 tsp salt
4 cups flour

1. Place the milk, water, sugar, and yeast in a bowl. Stir and let stand until the yeast has bubbled, about 10-15 minutes.

2. Add the salt, oil, and half of the flour. Beat at high speed for 2 minutes.

3. Start adding the rest of flour. When it becomes thick switch to the dough hook of your mixer or turn out onto a floured board. Knead for 8-10 minutes, or until the dough has become smooth and elastic.

4. Place the dough back in the ungreased mixing bowl and cover with damp towel. Let rise until doubled. Punch down and let rise until doubled again.

5. Punch down. Shape into loaves. Greased the loaf pans or large cookie sheet and sprinkle with cornmeal. Place the loaves in the pans. Cover with a damp towel and let rise until doubled.

6. Place an ovenproof pan containing about 3/4 inch of water in the lower part of the oven. (I use a small cast iron skillet.) Preheat oven to 400° F.

7. Just before placing the bread in the oven make a series of slashes in the tops about 1/2 inch deep using a serrated knife or razor blade.

8. Place in oven and bake for 15 minutes. Then reduce the heat to 350° F and bake about another 30 minutes.

9. From this point on I quickly open the oven every 5 or 10 minutes and give the loaves a quick spray of water from a squirt bottle.

10. For a glaze I use cornstarch and water prepared by boiling 1 teaspoon cornstarch in 1/2 cup of water for about 5 minutes. The microwave makes this easy. Brush the glaze on about halfway through the baking and again near the end.

11. When the bread is done cool on wire rack.