INGREDIENTS
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2 (.25 ounce) packages active dry yeast
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1 cup warm water (110 degrees to 115 degrees)
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1 cup warm milk (110 to 115 degrees F)
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1/2 cup shortening
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1/2 cup sugar
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2 eggs
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2 teaspoons salt
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1 cup cornmeal
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6 cups all-purpose flour
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additional cornmeal
DIRECTIONS
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In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt, cornmeal and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into size pieces. Shape each into 6-in. oval loaf. Grease two baking sheets; sprinkle with cornmeal. Place three loaves 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make three shallow diagonal slashes across the top of each loaf. Bake at 400 degrees F for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.
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