2 c. milk
6 tbsp. sugar
1 tbsp. salt
1/2 c. shortening
1/4 c. warm water
1 cake yeast
2 eggs, slightly beaten
1 c. corn meal
7 c. sifted flour

Scald milk, stir in sugar, salt and shortening; cool to lukewarm. Soften yeast in 1/2 cup warm water, blend into milk mixture. Stir in eggs, cornmeal and 4 1/2 cups flour, beat until smooth. Add rest of flour, knead 10 minutes.

Let raise until double in bulk, divide dough and braid or bake plain. Makes 2 large or 3 small loaves. Place in well greased pans. Let raise until doubled, bake in moderate oven at 350 degrees for 55 minutes.