1/2 c. Indian meal (cornmeal)
2 c. boiling water
2 tbsp. shortening
1/2 c. molasses
1 tsp. salt
1 pkg. or cake yeast, dissolved in 1/2 c. warm water
5 c. flour

Stir the cornmeal very slowly into boiling water. When thoroughly mixed (no lumps), add shortening, molasses and salt. Cool to lukewarm. Add yeast, then flour. Add enough more flour if needed to make a stiff dough. Knead well and keep in warm place; let rise to more than double in bulk. Shape into 2 loaves. Let rise until light.

Bake in hot oven at 400°F for about 1 hour.