1 1/2 c. water
1 tsp. salt
1/2 c. yellow cornmeal
1/2 c. molasses
1 1/2 tbsp. shortening
1 cake compressed yeast or 1 packet yeast
1/4 c. warm water
4 - 4 1/2 c. sifted flour

Bring to boil in saucepan 1 1/2 cups water and salt. Stir in cornmeal, then bring to a boil, stirring constantly. Immediately remove from heat, pour into large bowl (do not continue to boil). Stir in and cool to lukewarm molasses and shortening. Dissolve yeast cake in lukewarm water, add to cornmeal mixture then stir in flour. You may wish to mix with your hands.

Knead and let rise until double, about 1 1/2 hours. Punch down adn turn into greased 9"x5"x3" loaf pan. Let rise until double, about 1 hour. Bake until dark brown at 375 degrees for 40 to 45 minutes. Makes 1 loaf. Before baking brush top with melted butter and sprinkle with a little cornmeal. Great sliced and toasted.