2 c. water
1/2 c. cornmeal
1/2 c. molasses
1 tbsp. salt
2 tbsp. oil
2 pkgs. yeast
1/2 c. water
5 + c. flour

Boil 2 cups water and while at a full boil, stir in briskly the cornmeal. Cook until thickened stirring constantly to avoid lumps and scorching.

Pour into large bowl and stir in molasses, salt, and oil. Let cool to lukewarm. While this is cooling, dissolve yeast in 1/2 cup warm water. When cornmeal molasses mixture is lukewarm, add yeast. Do not add until lukewarm or you might kill the yeast action. Stir in flour, 1 cup at a time, until dough is formed. Knead until not sticky. Let rise until double. Punch down and shape (leaves, rolls, etc.). Let rise again. Bake at 400 degrees until done (loaves 45 minutes, roll 15 to 20 minutes).