To make starter: Dissolve the yeast in the 1/2 cup warm water. Stir in the 1 cup bread flour, milk, and sugar. Beat with a wire whisk or rotary beater just until smooth. Cover with plastic wrap. Let stand at room temperature (75 degree F. to 85 degree F.) for 24 hours or until mixture has a slightly fermented aroma, stirring 2 or 3 times. (Or, refrigerate for up to 4 days.)

To finish the bread: Add the starter mixture and the next 6 ingredients to the bread machine according to the manufacturers directions. Select dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.

Divide dough in half. On a lightly floured surface, shape dough into rounds. Place on a lightly greased baking sheet sprinkled with the cornmeal; flatten slightly to 6-inch round loaves. Lightly rub tops with the 2 teaspoons bread flour. With a very sharp knife, make several cuts about 1/4 inch deep on top of loaf. Cover; let rise in a warm place for 30 to 45 minutes or until nearly double. Bake in a 400 degree F. oven about 25 minutes or until loaves sound hollow when lightly tapped. Remove from baking sheet; cool on a wire rack. Makes 2 loaves (22 servings).

The bread machine pan must have a capacity of 12 cups or more.