2 pkgs. yeast
3/4 c. warm water
4 - 4 1/4 c. flour
9 1/2 oz. pkg. golden corn muffin mix
1 can cream of vegetable, mushroom or celery soup
3/4 c. melted butter

Soften yeast in water in large bowl. Stir in 2 cups flour and remaining ingredients except 1/2 cup melted butter and corn muffin mix. Gradually stir in remaining flour to form a stiff dough. Knead on floured board until smooth and elastic, about 5 minutes. Cover and let rise 15 to 20 minutes.

Divide dough into 3 parts. Roll each portion of dough on floured board to a 10"x6" rectangle. Cut each portion crosswise into strips 1" wide. Roll strips in remaining melted butter and cornmeal. Place in well greased 11"x7" pans. Bake at 375 degrees for 20 to 25 minutes. Remove from pans right away.

The dough may also be shaped into 3 loaves, dipped in butter and cornmeal and placed in well greased loaf pans.