5 1/2 - 6 c. flour
2 c. water
2 tbsp. Crisco
1 tbsp. salt
1/2 c. molasses
1/2 c. yellow cornmeal
2 tbsp. dry yeast
1/4 c. water (warm)

Combine 2 cups water and shortening in a saucepan. Bring to a boil and add salt. Stir in molasses and bring to a boil again. Whisk in cornmeal, stirring constantly until well thickened, about 2 or 3 minutes. Remove from heat. Cool to lukewarm. While cooling, put yeast in a small dish with the 1/4 cup of water which has been heated to warm.

To cool hot mixture quickly, I set in a bowl of ice and water, stirring every once in awhile. When cool to proper temperature add yeast and beat together, adding flour one cup at a time, beating well after each addition. Add flour only until it can no longer be incorporated by beating. After that, pour out onto a floured surface and knead until smooth and not too sticky. Set in a greased bowl to rise. Let rise until double in bulk, then punch down and let rise again.

Preheat oven to 375 degrees and place dough in greased loaf pans after shaping into loaves. Bake for 30 minutes. Remove from oven and take from pans to cool on a rack.

To make in a food processor, use only half of the ingredients at a time as most of them will not hold all of the dough. Knead together just until combined after mixing. This avoids almost all of the kneading. The processor mixes it so completely.