Rhode Island Cornbread

(from the Sundays at Moosewood Restaurant cookbook)
From Bruce & Jill's Favourite Family Recipes

1 1/2 cups cornmeal
3 tablespoons butter
1 3/4 teaspoons salt
1 1/2 cups boiling water
1 pkg dry yeast
1/4 cup warm water
1/2 milk
3 1/2-4 cups flour

Place cornmeal, butter and salt in large bowl. Add boiling water and stir until butter is melted. Set aside to cool until just warm. Dissolve yeast in warm water. Stir into cornmeal mixture and blend well. Stir in milk and add flour 1 cup at a time, blending well to form a dough. Turn dough onto lightly floured board and knead for 5-10 minutes, adding flour as necessary to keep flour form sticking. Place dough in oiled bowl, cover with damp cloth and let rise until double in size. Punch down and knead 5 minutes. Return to bowl and allow to rise until doubled again. Knead for 1-2 minutes. Place in 9" round baking pan and cover. Let rise about 40 minutes or until doubled in size. Bake 45-50 minutes at 350 degrees , or until bread pulls away slightly from the edges of the pan.

From the Dinner Co-op