1/2 cake yeast
1/4 c. lukewarm water
1/2 c. cornmeal
1 3/4 c. boiling water
1 1/2 tsp. salt
2 tbsp. sugar
1 tbsp. shortening
2 3/4 - 3 c. sifted flour

Soften yeast in lukewarm water. Cook cornmeal in water 10 minutes; add salt, sugar and shortening. Cool until lukewarm, stirring occasionally to prevent a film. When cool add softened yeast and beat well. Add flour and mix well. Knead, using as little flour on board as possible. Put into a greased bowl and let rise until almost doubled in bulk. Knead down and let rise again. Shape into loaves, place in pan and let rise until it has almost doubled in bulk. Bake as for standard white bread. Makes 2 loaves.