Ingredients Jump to Instructions ↓

  1. 6 to 7 cups all-purpose flour

  2. 1/2 cup yellow cornmeal

  3. 1/4 cup sugar

  4. 1 tablespoon salt

  5. 3 tablespoons shortening

  6. 2 packages active dry yeast

  7. 2 1/4 cups scalded milk cooled to about

Instructions Jump to Ingredients ↑

  1. Mix 3 1/2 cups of flour with cornmeal, sugar, salt, shortening and yeast in a large mixing bowl. Add the warm milk; beat for about 1 minute, until smooth. Stir in enough of the remaining flour, a cup or so at a time, until dough is easy to handle.Knead, adding more flour as necessary to keep it from sticking, until smooth and elastic, about 8 to 10 minutes. Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with a clean dish towel and let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain.

  2. Punch dough down and divide into two equal portions. Flatten each half with hands or rolling pins into a rectangle about 18×10 inches. Starting at 10-inch edge, roll dough tightly; pinch long seam together. With sides of hands, press each end of loaf; fold ends under loaf. Place loaves, seam side down, in loaf pans (approximately 9 x 5 x 3-inch). Brush each loaf lightly with butter. Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes. Preheat oven to 425°. Bake loaves on a low rack, so tops of pans are at the center of the oven. Bake for 25 to 30 minutes. Bread will sound hollow when lightly tapped.

  3. Makes 2 loaves of bread.


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