Corn Light Bread - cooking recipe

Ingredients

1 c. milk, scalded
3 Tbsp. sugar
1 tsp. salt
1 stick margarine
2 pkg. dry yeast
1/2 c. warm water
2 eggs, beaten
1 3/4 c. white corn meal
3 1/2 c. flour, unsifted

Preparation

Melt
and dissolve the sugar, salt and margarine in the scalded
milk.
Dissolve
the yeast in the 1/2 cup warm water. Combine
the
flour
and
meal in a large bowl.
To the flour-meal,
add
the milk mixture, yeast and eggs.
Stir until well blended.
Knead
on
a
lightly floured board until smooth and easy
to
handle.
This
will not take long.
Cut dough into 2 parts
and shape into loaves.
Place into 2 buttered loaf pans and let
rise
in
a
warm spot out of drafts until double in size. Bake
at
350\u00b0 for 20 to 30 minutes.
Brush with melted butter when almost done.