Pioneer Bread - cooking recipe

Ingredients

1/2 c. cornmeal
2 c. boiling water
1 tsp. salt
2 pkg. dry active yeast
1 Tbsp. sugar
1/2 c. warm water
1 c. milk
2 Tbsp. salt
1/4 c. brown sugar
4 Tbsp. Crisco
4 to 8 c. flour

Preparation

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\u00b0 for 25 to 30 minutes and bread is nicely browned.