1 c. milk
2 tbsp. sugar
1 tsp. salt
3 tbsp. butter
1 c. warm water
1 pkg. dry yeast
Approximately 5 1/2 c. unsifted flour
Cornmeal

Scald milk; stir in sugar, salt and butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in lukewarm milk mixture. Add 3 cups flour; beat until smooth. Add enough flour to make soft dough. Turn onto floured board; knead for about 2 minutes or until dough is manageable and can be formed into a ball.

Place in greased bowl; grease top. Cover and let rise until doubled, about 1 hour. Punch down; divide in half. Shape into loaves. Roll each loaf in cornmeal. Place in 2 greased loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 400 degrees for about 25 minutes. Remove from pans and cool on racks.