|All purpose flour||4 3⁄4 Cup (76 tbs) (4 1/2- 4 3/4)|
|Active dry yeast||2|
|Cold water||2 Cup (32 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Lard||1⁄3 Cup (5.33 tbs)|
|Butter||2 Tablespoon, melted|
In large mixing bowl mix 1 cup of the flour and yeast.
In saucepan mix water and cornmeal.
Cook and stir till thickened and bubbly.
Remove from heat; stir in molasses, lard, and salt.
Cool till just warm (115-120°).
Add to flour mixture; add eggs.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl.
Beat 3 minutes at high speed.
By hand, stir in enough remaining flour to make a moderately stiff dough.
Turn out on lightly floured surface; knead till smooth (8 to 10 minutes).
Place in greased bowl, turning once to grease surface.
Cover and let rise till double (about 1 hour).
Punch dough down; divide in half.
Cover and let rest 10 minutes.
Shape in two loaves and place in two greased 8 1/6 x 4 1/2 x 2 1/4 inch loaf pans.
Cover; let rise till almost double (about 45 minutes).
Brush with butter.
Bake at 375° for 20 minutes; cover with foil.
Bake 20 minutes longer.