1 c. yellow cornmeal
6 1/2 to 7 c. flour
2 1/2 c. flour mixture
3 tbsp. plus 1 tsp. sugar
2 pkgs. dry yeast
3 tbsp. brown sugar
1 tbsp. salt
2 c. milk
1/2 c. butter or vegetable oil
1/4 c. water

Combine cornmeal and flour. Mix 2 1/2 cups of the flour mixture with the sugars, yeast and salt. Combine milk, oil and water and heat to 120 to 130 degrees. Add liquids to flour/sugar mixture and beat at medium speed for 2 minutes, scraping bowl occasionally. Add 1 cup of the flour/cornmeal mixture and 2 eggs. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough of the cornmeal/flour mixture to make a stiff dough. Knead 8 to 10 minutes.

Cover with plastic wrap and a dish towel; let rest 20 minutes. (While dough is resting, clean up utensils.) Divide dough into 2 parts. Shape each half into a loaf in standard fashion. Place in 2 greased 5 x 9 inch pans. Brush tops with vegetable oil; cover loosely with plastic wrap. Refrigerate for 2 to 24 hours.

To bake: Uncover loaves, prick gas bubbles with a toothpick and let stand at room temperature for 10 minutes. Bake in a preheated oven at 350 degrees for 40 to 45 minutes.