2 c. water
1 tsp. salt
1/2 c. stone ground cornmeal
1/2 c. molasses
2 tbsp. shortening
1 cake yeast
1/2 c. lukewarm water
5 c. flour

Bring the 2 cups of water to boiling point. Just before it boils, add salt and cornmeal. Cook for 5 minutes. Add the molasses and shortening. Cool.

Soak the yeast in 1/2 cup of lukewarm water for 10 minutes. Add to the cooled cornmeal mixture. Add the flour gradually, beating well. Turn the dough onto a floured board and knead for 10 minutes. If the dough is too sticky, use up to an additional cup of flour.

Place the dough in greased bowl. Cover and set in a warm place to rise until doubled. Punch down and form 2 loaves. Put into greased 9x5x3 inch loaf pans and let rise until doubled. Bake in a 375 degree oven for 30-40 minutes. Brush the crust with melted butter.