2 c. water
1/2 c. yellow cornmeal
2 tbsp. butter
1/2 c. molasses
1 1/2 tsp. salt
1 pkg. or cake Fleischmann's yeast, active dry or compressed
1/2 c. warm, not hot, water
6 1/2 c. sifted enriched flour

Boil water. Stir the cornmeal very slowly into the boiling water. When thoroughly mixed add the butter, molasses and salt. Pour mixture into a large mixing bowl and cool to lukewarm. Sprinkle or crumble yeast into water (warm, not hot, water for active dry yeast; lukewarm water for compressed yeast). Stir until dissolved. When cornmeal-molasses mixture is lukewarm, stir in dissolved yeast and enough flour to make a stiff dough. Turn dough out on a lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl; cover with a cloth and let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.

Turn out on a lightly floured board. Cut dough in half and form each half into a loaf. Place loaves in greased bread pans, 7 1/2" x 3 1/2" x 2 3/4". Cover with a cloth. Let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Bake in hot oven at 400 degrees for 50 to 60 minutes. Makes 2 loaves. Cool, wrap as directed for freezing and store.