1/4 c Warm water
1 1/4 oz. pkg active dry yeast
–or-
1 Cake compressed yeast
1/3 c Sugar, divided
1 c Carnation evaporated milk
-plus
1 c Hot water -or-
2 c Milk, scalded
1/3 c Shortening
1 tb Salt
3 c Unbleached flour
2 Eggs, well beaten
1 c Yellow corn meal
4 c Flour, divided (up to 4-1/2)
Preheat oven to 375 degrees. Dissolve yeast and 1 teaspoon of the sugar in
water in small bowl. Let stand for 5 to 10 minutes, or until mixture
expands and becomes bubbly. Set aside.
Combine shortening, remaining sugar, and salt with milk and water in large
bowl. Stir until shortening melts.
Stir in unbleached flour. Add eggs, corn meal, and reserved yeast mixture.
Stir in 3 1/2 cups of the flour. Gradually stir in enough of the remaining
flour to make a stiff dough.
Turn out onto lightly floured board. Knead for 10 minutes, or until dough
is smooth and elastic. Dust board and dough with more flour if necessary to
prevent sticking. Shape dough into a ball. Place in a large greased bowl.
Turn to grease top. Cover and let rise in a warm, draft-free place for 1
1/2 hours, or until doubled in bulk.
Punch down dough. Turn out onto lightly floured board. Cover and let rest
for 10 minutes. Cut in half and shape into two loaves. Grease 2 9x5x3 inch
loaf pans. Cover and let rise in a warm, draft-free place for 20 minutes or
until dough has risen to rim of pans. Bake for 35 to 45 minutes, or until
crust is brown and top sounds hollow when tapped. Remove from pans. Cool on
racks.
Yields
24 Servings