2 c. water
1/2 c. yellow cornmeal
1 tbsp. butter
1/2 c. honey or molasses
2 tsp. salt
2 env. active dry yeast
About 7 1/2 c. unsifted all-purpose flour

In a saucepan combine water, cornmeal, butter, honey or molasses and salt. Stir over a low heat until mixture bubbles and thickens slightly. Cool to lukewarm.

Pour yeast into a large bowl and stir in lukewarm water. Stir in cornmeal mixture. Gradually stir in enough flour until a stiff dough is formed. Turn onto a heavily floured surface and knead for 5 minutes or until smooth and elastic.

Place into greased bowl. Cover and let rise in a warm place until double in bulk, about 1 hour. Knead dough again a few times and cut into 2 pieces.

Pat each piece out into a 9-inch square. Roll up tightly like a jelly roll. Place seam side down in 2 greased 9x5x3 inch loaf pans. Let rise in a warm place until double in bulk, about 30 to 40 minutes.

Bake in hot oven at 400°F for 1 hour.