2 packages active dry yeast

1/2 cup warm water

1 3/4 cups milk, scalded

1/3 cup sugar

1/3 cup shortening

1 tablespoon salt

6 1/2 to 7 cups sifted all-purpose flour

2 slightly beaten eggs

1 cup yellow cornmeal

Soften yeast in water. Combine next 4 ingredients. Stir until shortening melts. Cool to lukewarm. Add 2 1/2 cups of the flour; beat well. Add softened yeast and eggs; beat till smooth. Add cornmeal and remaining flour to make a soft dough. Place on lightly floured surface; knead until smooth (8 to 10 minutes). Place in a greased bowl, turning once. Cover; let double (1 1/2 to 2 hours).

Punch down. Divide in half. Let rest 10 minutes. Shape 2 loaves.

Or, place in 3 greased 8-by-4-inch loaf pans or two 9-by-3-inch pans. Cover; let double. Bake at 375 degrees for 30 to 35 minutes.