|Active dry yeast||1 Ounce (1 Package)|
|Warm water||2 Cup (32 tbs) (About 110 Degrees Fahrenheit)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Polenta||1 Cup (16 tbs) (Polenta Also Called Coarse-Ground Italian-Style Cornmeal)|
|Yellow cornmeal/2 cups yellow cornmeal||1 Cup (16 tbs) (With Polenta)|
|All-purpose flour||7 Cup (112 tbs), unsifted|
In a large bowl, dissolve yeast in water.
Add oil, molasses, salt, polenta, and cornmeal; mix well.
Gradually beat in about 6 cups of the flour to make a stiff dough.
Turn dough out onto a floured board and knead until smooth and elastic (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours)..
Punch dough down; knead briefly on a lightly floured board to release air, and divide in half.
Shape each half into a smooth ball.
To shape each loaf, flatten ball into a 9-inch round.
Fold the round slightly off-center so top edge is set back about 1 inch from bottom edge.
With a razor blade or sharp floured knife, make 4 equally spaced cuts about 2/3 of the way across loaves on curved side.
Place shaped loaves well apart on a greased baking sheet; cover lightly and let rise until almost doubled (about 45 minutes).
Bake in a 375° oven for about 30 to 35 minutes or until loaves are a rich golden brown.
Let cool on racks.