Janice Graham'S Cornbread - cooking recipe

Ingredients

1 c. milk
6 Tbsp. sugar
2 tsp. salt
1/2 c. oil
1/2 c. plus 2 Tbsp. warm water
2 pkg. dry yeast
3 1/2 c. flour (unbleached)
1 3/4 c. yellow corn meal

Preparation

Heat milk.
Stir in sugar, salt and oil.
Cool to lukewarm. Dissolve yeast in warm water.
Measure dry ingredients into large mixing bowl.
Add warm milk mixture and yeast.
Stir until well blended, then knead about 2 minutes in bowl.
Form into 2 loaves and place in medium size greased loaf pans.
Cover and let rise in warm place until double in bulk (about 1 hour).
Bake at 375\u00b0 for 30 to 35 minutes.
Makes delicious toast for breakfast.
Freezes nicely.