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Directions:
In measuring cup sprinkle yeast into very warm water. In large bowl combine milk, sugar, shortening and salt, then stir in 3 cups flour until well blended. Now add well beaten eggs, yeast and cornmeal; then gradually add remaining 4 cups flour.
On floured board knead corn bread dough 10 minutes. It should be smooth and plastic. Place dough in large greased bowl, grease top and cover with towel. About 1 1/2 hours or until double its size. Meanwhile, grease 2 pans. Knead dough a minute or two again. Then shape into loaves. Let rise 20 minutes in warm place. Bake 375 degrees for 35 to 45 minutes.
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