3-4 c. flour
2 pkg. dry yeast
1/4 c. sugar
3 tsp. salt
1 1/4 c. hot tap water
1/2 c. oil
2 eggs
Corn meal

Combine 1 1/2 cups flour, yeast, sugar and salt. Add hot water, mix until dry ingredients are moistened. Beat until smooth, about 2 minutes on electric mixer or 300 strokes by hand. Blend in oil and eggs. Add flour to make a stiff batter.

Beat until batter is smooth and elastic, about 1 minute with electric mixer or 150 strokes by hand. Cover and let rise in warm place (80-85 degrees) until light and bubbly, about 1 hour. Stir down.

Divide into 3 well greased and corn meal, dusted 1 pound coffee cans (two 4 1/2 x 8 1/2 inch loaf pans, or six #303 cans can also be used). Cover and let rise in warm place until doubled, about 30 minutes. Bake in preheated oven at 375 degrees for 15-20 minutes, or until done. Let cool completely in coffee cans. Invert and shake to remove loaves. To serve, slice and toast. Note: If self-rising flour is used, omit salt.