7 c. all-purpose flour
1 1/2 c. yellow cornmeal
1/3 c. sugar
1 tbsp. onion powder
1 tbsp. chili powder
2 pkg. rapid rise yeast
2 c. water
1 c. milk
1/2 c. butter

Set aside 1 cup flour. In large bowl, mix remaining flour, cornmeal, sugar, onion, chili powder, and yeast. In small saucepan over low heat, heat water, milk, and butter until hot to touch (125 to 130 degrees). Stir into dry ingredients.

Mix in only enough reserve flour to make a stiff dough. On lightly floured surface, knead until smooth and elastic, about 10 minutes. Cover and let rest 10 minutes. For large loaf, shape into ball. Place in greased pan or divide into smaller ones. Let rise until double in size. Bake at 375 degrees until done: 45 minutes for large loaf, 35 minutes for medium.