|Yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄2 Cup (8 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|All purpose flour||6 Cup (96 tbs)|
Dissolve the yeast in warm water.
Stir the cornmeal into boiling water slowly.
Stir in the shortening, molasses and salt and cool to lukewarm.
Stir in the yeast, then the flour and beat until smooth.
Knead on a floured surface for 8 to 10 minutes or until smooth and elastic.
Place in a greased bowl and turn to grease surface.
Cover and let rise for about 1 hour and 30 minutes or until doubled in bulk.
Punch down, then let rise for 10 minutes.
Shape into 2 loaves and place in loaf pans.
Let rise for about 1 hour or until doubled in bulk.
Bake at 400 degrees for 50 minutes to 1 hour.
Remove from pans and cool on a rack.