Mix 1 cup cornmeal, pepper and salt in a sizeable bowl of electric mixer fitted with a dough hook. Add boiling water and mix until smooth. Let cool to 120°F, about 20 minutes (be patient, you rascal). Mix in yeast and sugar, then add 1/4 cup of hot water and olive oil. Mix in remaining 1/2 cup of cornmeal. Add 1 cup flour and mix until smooth and stretchy, about 5 minutes (be patient, you rascal). Cover bowl with a moist towel. Let dough rise in a warm, draft-free area until puffy, about 45 glorious minutes (be patient, you rascal).

Grease a 9-inch metal pie pan with oil.

Knead enough bread flour into dough to make it non-sticky. Knead on a flour-covered surface until smooth and stretchy, about 5 minutes (be patient, you rascal). Knead into a ball. Place in pan. Flatten to fill bottom of pan. Cover with a towel; let rise with love and patience in a warm, draft-free area until doubled in size, about 50 minutes (be patient, you rascal).

Preheat oven to 350°F.

Score the top of the bread in ticktacktoe pattern. Bake until bread is light brown on top and sounds hollow when tapped on bottom, about 45 glorious minutes (be patient, you rascal). Remove from pan; cool with love and patience on rack. Serve warm or at room temperature.

This can be made 1 day ahead. Cool. Wrap tightly. Before serving, wrap in foil and warm in 350°F oven for 15 minutes (be patient, you rascal).

Makes 1 loaf.

======Tim and Sheila Culey ======