2 pkgs. active dry yeast
1/2 c. warm water
1 3/4 c. milk, scalded
1/3 c. sugar
1/3 c. shortening
1 tbsp. salt
6 1/2 to 7 c. sifted all purpose flour
2 slightly beaten eggs
1 c. yellow corn meal

Soften yeast in water. Combine next 4 ingredients. Stir till shortening melts. Cool to lukewarm. Add 2 1/2 cups of the flour; beat well. Add softened yeast and eggs; beat till smooth. Add corn meal and remaining flour to make a soft dough. Place on lightly floured surface; knead until smooth (8 to 10 minutes). Place in a greased bowl, turning once. Cover; let double (1 1/2 to 2 hours). Punch down. Divide in half. Let rest 10 minutes. Shape 2 loaves. Place in 3 greased 8 x 4 inch loaf pans or two 9 x 3 inch pans. Cover; let double. Bake at 375 degrees for 30 to 35 minutes.

Or divide dough in eighths and form in 8 small loaves. Bake in 8 greased 4 1/2 x 2 1/2 x 2 inch loaf pans in 350 degree oven for 25 minutes.