Pioneer Bread - cornmeal

Method

• Pour cornmeal slowly into boiling water with 1 teaspoon salt. Stir until it cooks thick.
• Pour into a large bowl to cool. Dissolve yeast in 1/2 cup warm water with 1 tablespoon sugar.
• Add milk, shortening, brown sugar and salt to cornmeal mixture.
• Add yeast and 2 cups flour.
• Mix until smooth.
• Add enough flour until dough can be taken out and knead on a floured surface.
• Knead until smooth and elastic, about 10 minutes.
• Place dough in a large greased bowl.
• Cover; let rise until double in bulk.
• Punch down and turn out onto floured surface.
• Cut in 3 pieces; shape into loaves.
• Let rise until almost double in bulk.
• Bake at 425° for 25 to 30 minutes and bread is nicely browned.