1 pkg. active dry yeast
6 c. unbleached white flour
1 c. sour dough starter, room temp.
1/4 c. honey
3 tbsp. butter, softened
1 1/2 c. yellow cornmeal
1/2 tsp. baking soda
1 tbsp. salt

Soften yeast in 1 1/2 cups warm water. Blend in 3 cups flour, sour dough starter, honey, butter and 1 tablespoon salt. Beat 3 to 4 minutes with electric mixer. Combine cornmeal and soda; stir into flour-yeast mixture. Stir in enough remaining flour to make a moderately stiff dough. Knead 8 to 10 minutes. Shape in ball. Place in greased bowl, turn once. Cover, let rise in warm place until double. Divide in half. Cover, let rest 10 minutes. Shape into 2 loaves and place in 2 greased 8 1/2" x 4 1/2" x 2 1/2" loaf pans sprinkled with cornmeal. Cover, let rise until double. Bake at 375 degrees for 35 to 40 minutes.