1 c. milk
2 tbsp. sugar
1 tsp. salt
3 tbsp. Fleischmann's butter
1 c. warm water (105-115 degrees)
1 pkg. Fleischmann's active dry yeast
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; let rise until doubled, about 1 hour.

Punch down; divide in half. Shape into loaves. Roll each loaf in cornmeal. Place in 2 greased 8 1/2" x 4 1/2" x 2 1/2" pans. Cover; let rise until doubled, about 1 hour.

Bake at 400 degrees for 25 minutes or until done. Remove from pans and cool on wire racks.