1 tbsp. dry yeast
1/4 c. warm water
2 tbsp. sugar
1 1/2 tsp. salt
3 tbsp. oil
1 1/4 c. milk, heated
3 3/4 c. to 4 c. flour
1/4 c. cornmeal

Soften yeast in water. Mix sugar, salt and oil in large bowl. Stir in milk. Cool to lukewarm. Blend in 2 cups flour. Beat smooth with mixer. Add yeast and beat 5 minutes at medium speed. Stir in more flour to make moderate stiff dough. Turn out on floured board.

Roll in 12 inch square. Fold in half and half again. Roll 12 inches again. Repeat 5 times. Cover 10 minutes. Sprinkle half the corn meal on flat surface. Roll dough on this to 3/8 inch thick. Sprinkle rest of corn meal on top. Cut in 3 inch circles. Cover and let double (1 1/2 hours).

Heat lightly greased skillet on low or medium. Bake 10 to 14 minutes on each side turning once. To serve: Split and toast. Makes 14.