1 pkg. active dry yeast
3/4 c. warm (110 to 115 degree) water
1/2 c. buttermilk
2 tbsp. butter, melted
1/4 c. honey
1 tsp. salt
1 1/4 c. yellow cornmeal
Approximately 2 1/2 c. flour
1/2 c. poppy seed

In a large bowl, stir yeast into water. Let stand for 5 minutes. Add buttermilk, butter, honey, salt, cornmeal and 2 cups flour. Beat on medium speed for 5 minutes or until dough begins to climb up beaters. Cover. Let rest 10 minutes.

With a sturdy spoon, stir 1/4 cup poppy seed and 1/2 cup more flour into batter. Turn dough onto a lightly floured board. Knead for 5 minutes or until dough feels smooth. Turn dough over in a greased bowl; cover. Let rise for 1 1/2 hours.

Knead dough on a lightly floured board to release trapped air. Then shape into a smooth ball. Set ball in a greased 9-inch pie pan; lightly grease top. Sprinkle with remaining poppy seed. Cover. Let rise for 40 minutes. Bake at 350 degrees for 50 minutes or until loaf sounds hollow when gently tapped.

Goes well with soups, salads, or stews. It's also delicious sliced and toasted.