1. In a large mixing bowl, whisk salt and masarepa together. Add boiling water and stir to mix. The mixture will have the texture of lumpy mashed potatoes. Set aside to cool for 15 minutes.
2. While masarepa cools, proof yeast. In a small bowl, whisk sugar into warm, not hot, water, as water that is too hot could kill the yeast (if you use an instant-read thermometer, it should read between 1050F and 1150F). Sprinkle in yeast and let it sit for 10 minutes. Mixture should begin to foam as yeast becomes active.
3. Add 4 Tbsp. of the melted butter to cooled cornmeal, and add flour and yeast mixture. Stir with a wooden spoon, then use your hands to knead dough, either in the bowl or on a work surface, for 5 minutes. Dough will become sticky as you knead. If it gets too sticky to work with, add a small amount of flour (1 to 2 Tbsp.) to prevent sticking. Alternatively, use the dough hook of a standing mixer and knead dough on low speed for 5 minutes.
4. Use 1 Tbsp. of the butter to grease a 9-inch round cake pan. Transfer dough to pan. Cover with a clean cotton dishtowel and set in a warm place until doubled in size, about 2 hours.
5. Preheat oven to 425 degrees F. Gently brush top of bread with remaining 1 Tbsp. butter. Bake for 30 to 35 minutes until nicely browned. Tip bread out of pan onto a towel, then turn upright and cool on a wire rack for at least 10 minutes before serving. Serve bread warm, at room temperature, or toasted. Store at room temperature, wrapped in plastic.
Source: Hannaford fresh Magazine, May - June 2009