5 c. flour
1/2 c. yellow cornmeal
2 c. water
1 pkg. yeast, dissolved in 1/2 c. warm water
1/2 c. molasses
1 Tblsp. shortening (Crisco)
1 tsp. salt

Preheat oven to 375 degrees F.

Slowly stir cornmeal into boiling water.

Turn off heat and add molasses, shortening and salt.

When lukewarm, stir in 2 cups flour and yeast mixture and mix until smooth.

Mix in remaining flour until a smooth, stiff dough forms.

Turn onto a floured surface and knead until smooth and elastic, about 10 minutes. Place in a greased bowl, cover and allow to rise in a warm place for 1 hour, until doubled. Punch down and cut into two pieces.

Roll each piece into a rectangle and form into a loaf. Place loaves into greased loaf pans, brush with a little soft butter, cover with a damp cloth and allow to rise another hour.

Bake for about 40 minutes until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Remove from pans to wire racks and allow to cool.