Rosemary Country Bread

Stir the yeast, warm water, and milk together in a large bowl. Let the mixture stand until the yeast has dissolved, 5 minutes. Add the sugar, 1/2 C. cornmeal, butter, onion, rosemary, olives, salt, pepper, whole wheat flour, and 2 C. of the all-purpose flour: beat well. Place dough on a lightly floured surface and knead for 3 to 3 minutes, adding the remaining flour as necessary to make a workable dough. Let the dough rest for 10 minutes. Knead the dough again, until it is smooth and elastic, 10 minutes. (Sprinkle it with flour as you knead if necessary to keep it from sticking.) Lightly oil a large bowl, and turn the dough in it to coat it with the oil. Cover the bowl with a kitchen towel and let the dough rise in a warm place until it is doubled in bulk, about 1 1/2 hours. Punch the dough down and divide it in half. Shape each half into a round loaf. Sprinkle a baking sheet with the remaining 2 Tbs. cornmeal, and place the loaves on it, seam side down. Cover and let rise again until barely doubled in bulk, about 45 minutes. Preheat oven to 350 degrees. Bake the bread until it is well browned and sounds hollow when the bottom is tapped with your finger, about 45 minutes. Remove from baking sheet and cool on wire rack.

Makes 2 loaves.