5 c. all-purpose flour
1 c. corn meal
2 pkg. active dry yeast
2 tsp. molasses
2 tsp. salt
2 c. warm water (125 degrees)
5 tbsp. soft butter

Stir 2 cups flour, corn meal, yeast and salt together in a mixing bowl. Add water, butter and molasses. Beat hard for 3 minutes. Mix in enough remaining flour to make a stiff dough. Turn out onto floured board. Knead until no longer sticky.

Place in a greased bowl. Butter top of dough lightly, cover with towel. Let rise until double in size (1-1 1/2 hours). Punch down. Shape into 2 balls. Let rise until doubled (35-40 minutes). Bake at 375 degrees for 45-50 minutes or until loaves sound hollow when tapped. Makes 2 loaves.