|Sifted all purpose flour||6 Cup (96 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Milk||2 Cup (32 tbs)|
|Cornmeal||1 Tablespoon (Adjust Quantity As Needed)|
Place 2 cups of the flour and dry yeast in blender container.
Switch on and off to combine.
Heat milk, shortening, sugar, and salt just till warm, stirring to melt shortening.
Add to flour and yeast in blender container.
Blend on low speed till smooth.
Transfer batter to mixing bowl.
By hand, stir in enough of remaining flour for a moderately stiff dough.
Turn onto lightly floured surface; knead till smooth, about 8 to 10 minutes.
Place dough in greased bowl, turning once.
Cover; let rise till double, about 1 1/4 hours.
Punch down; cover and let rest 10 minutes.
Roll to slightly less than 1/2 inch on surface sprinkled with corn-meal.
Let rest 5 minutes.
Cut with a 4-inch round cutter.
Cover; let rise till very light, about 45 minutes.
Bake on medium-hot, greased griddle, about 30 minutes, turning often.
Split; toast both sides