1 c. milk
2 tbsp. sugar
1 tsp. salt
3 tbsp. butter
1 c. warm water (105 to 115 degrees)
1 pkg. yeast
5 1/2 c. flour (about)
Corn meal
1/2 c. dried currants (optional)

Scald milk, stir in sugar, salt and butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast, stir in lukewarm milk mixture. Add 3 cups flour, beat until smooth. Add enough additional flour to make a soft dough. Turn out onto floured board, knead for 2 minutes, or until dough can be formed into a ball (dough maybe slightly sticky).

Place in greased bowl, grease top, cover and let rise until doubled, about 1 hour. Punch down, divide in half, shape into loaves. Roll each loaf in corn meal. Place in 2 greased loaf pans, cover and let rise until doubled, 1 hour. Bake at 400 degrees for 25 minutes or until done. Remove and cool on wire racks.