1 c. milk
2 tbsp. sugar
1 tsp. salt
3 tbsp. butter
1 c. warm water
1 pkg. yeast
5 to 6 c. unsifted flour
Sm. amt. cornmeal

Scald milk and stir in sugar, butter and salt. Cool. Measure warm water in a large bowl, sprinkle in yeast and stir until dissolved. Stir in milk mixture and 3 cups flour. Beat until smooth, then add enough flour to make a kneadable dough. Knead 3 times.

Form into a ball and place in a greased bowl. Let rise until double (about 1 1/2 hours). Punch dough down and divide in half. Sprinkle cornmeal on your cutting surface. Pat each portion of dough into 1/2 inch thickness. Cut with a 3 inch round cutter. Place on ungreased baking sheet, cover and let rise again until double.

Place on lightly greased griddle or skillet at medium temperature, cornmeal side down. Bake about 10 minutes on each side or until nice and brown. Split and serve with favorite spread.