1/2 c. yellow cornmeal
2 c. boiling water
2 tbsp. shortening
1/2 c. molasses
1 1/2 tsp. salt
1 tbsp. yeast
1/2 c. warm water
6 c. plus more flour

Stirring constantly, add the cornmeal to the boiling water in a large bowl. Stir in the shortening, molasses, and salt. Let cool to lukewarm.

Meanwhile, soften the yeast in the warm water. Blend 1 cup flour into cornmeal mixture. Stir until smooth. Add yeast mixture and beat well. Add half of the remaining flour and beat until very smooth. Then add just enough flour to make a soft dough. Turn out on a floured surface; cover and let rest for 10 minutes. Knead dough until smooth and satiny.

Form into a ball; place in greased bowl and turn and cover. Let rise until doubled, about 1 hour. Punch down dough and divide in half. Form into smooth balls and place in 2 greased 9x5x3 inch loaf pans. Cover and let rise again, about 1 hour. Bake in a preheated 375 degree oven for 40 to 45 minutes. Remove from pans to rack to cool.