7 to 8 c. unsifted all-purpose flour
1 1/4 c. yellow cornmeal
1 tsp. salt
2 pkgs. yeast
1/2 c. soft butter
2 1/4 c. warm water (120 degrees)
2/3 c. mild-flavored honey

In a large bowl thoroughly mix 2 1/2 cups flour, cornmeal, salt and dry yeast. Add soft butter. Gradually add water and honey. Beat 2 minutes at medium speed, scraping bowl. Add 1/2 cup flour. Beat at high speed 2 minutes. Stir in additional flour to make a stiff dough.

Turn out onto lightly floured board. Knead until smooth and elastic (about 10 minutes). Place in greased bowl. Cover; let rise until doubled (about 1 hour).

Punch down dough, divide in half. Roll each half into rectangle (14x9 inches). Place seamed side down in two greased loaf pans. Cover and let rise until doubled in bulk (about 1 hour).

Bake in preheated oven (375 degrees) for 40 minutes or until loaves sound hollow when tapped. Remove from pans and brush with soft butter. Cool on wire racks.