3 c. flour
1 c. cornmeal
2 pkgs. dry yeast
1 tsp. salt
2 c. hot water
5 tbsp. butter
1/2 c. molasses

Combine dry ingredients. Combine water, butter and molasses and add to flour mixture. Beat 150 strokes by hand or 3 minutes by mixer. Add flour to make a stiff dough; turn onto floured board and knead for about 10 minutes or until no longer sticky. Place in buttered bowl, cover and let rise for 1 to 1 1/2 hours until double. Punch down and shape into loaf. Put in well buttered 8" round cake pan; cover and let rise again until it doubles. Bake at 375 degrees for 35 minutes.