2 to 2 1/2 c. all-purpose flour
3/4 c. cornmeal
1 pkg. active dry yeast
1 1/2 c. milk
1/4 c. molasses
3 tbsp. lard or shortening
1 tsp. salt
1 c. rye flour

In a large mixer bowl, combine 1 1/2 cups of the all-purpose flour, cornmeal, and yeast. In a saucepan, heat the milk, molasses, lard or shortening, and salt just until warm (115 to 120 degrees) and shortening is almost melted; stir constantly.

Add warm mixture to flour mixture. Beat on low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat for 3 minutes on high speed. Using a spoon, stir in the rye flour and as much of the remaining all-purpose flour as you can. Cover and let dough rise in a warm place until double, about 1 hour.

Stir dough down; divide in half. Place into 2 greased 1-quart casseroles. Cover and let rise in a warm place until nearly double, about 45 minutes. Bake in a 350 degree oven for 25 to 30 minutes or until bread tests done. Makes 2 loaves.