2 pkg. dry yeast
1/2 c. warm water
1 tsp. sugar
1/3 c. powdered milk and 1 c. boiling water OR 1 c. milk, scalded
1/4 to 1/2 c. butter, butter or vegetable oil
1/3 to 1/2 c. honey or sugar
3 eggs, beaten
1 tsp. salt
2 1/2 c. cornmeal
1 c. rye flour
About 3 or more c. bread flour

GLAZE:

1 egg, beaten
1 tbsp. water

Proof yeast with water and pinch of sugar. Combine powdered milk, boiling water (or scalded milk), butter, salt, and honey in bowl. Stir until butter melts and honey (or sugar) is mostly dissolved. Let cool until lukewarm.

Combine cornmeal and rye flour, mix half into liquid. Beat in eggs, then add yeast mixture. Mix in remaining corn-rye mixture, then enough of the bread flour to make a smooth dough. Knead on lightly floured surface until smooth and elastic. Place dough in greased bowl and turn greased side up.

Cover and let rise until doubled. Punch down and shape dough. Place shaped dough in greased pans dusted with cornmeal. Can make two large French style loaves or four medium loaf pans.

While dough is rising until doubled, heat oven to 350 degrees F. Mix the egg and water for the glaze together. Bake French bread loaves for about 30 minutes; brush with egg mixture. Increase oven to 400 degrees F. and bake until brown, about 12 to 15 minutes. Cool on wire rack. Adjust baking times for other size loaves.

NOTE: If regular loaf pans are used, you may need to adjust baking time. You may also omit the egg glaze.