2 c. water
1/2 c. cornmeal
2 tsp. salt
2 tbsp. butter or corn oil
1/2 c. molasses

Combine these ingredients in a saucepan. Stir over low heat until the mixture bubbles and thickens slightly. Cool to lukewarm.

2 pkgs. yeast
1/2 c. lukewarm water

Combine in mixing bowl, allow to dissolve.

Add lukewarm cornmeal mixture to yeast and stir well. Gradually stir in 7 1/2 cups flour (3 cups at a time). Knead dough until smooth and elastic (about 10 minutes) on lightly floured surface.

Put dough in lightly oiled bowl, cover and let rise until double in size (about 2 hours).

Punch down dough and turn onto lightly floured surface. Cut dough into 2 pieces.

Pat each piece into a 9 inch square, roll up tight like a jelly roll. Place seam side down into a lightly oiled loaf pan (or grease with butter). Let rise until double. Bake in preheated 350 degree oven for 40-45 minutes. Cool on wire rack.