Corn Meal Bread
2 pkgs. dry yeast or
2 Tbsp. bottled yeast
1/2 cup warm water
1-3/4 cups evaporated milk, diluted (3/4 cup milk and 1 cup water)
1/3 cup sugar
2 eggs, beaten
6-1/2 - 7 cups all purpose flour
1 cup yellow corn meal
1/3 cup margarine
1 Tbsp. salt
Soften yeast in warm water. In large bowl, combine hot milk, sugar and salt; cool to lukewarm. Add 3 cups flour and beat well. Add softened yeast mixture and beaten eggs; beat well again. Add corn meal and remaining flour to make a soft dough, use a wooden spoon. Gradually add margarine and knead with hand in bowl for about 10-12 minutes using all of the margarine until dough is smooth and shiny. Cover and let rise for 1-1/2 - 2 hours. Punch down and let rise for 10 minutes on a floured board or cloth. Divide dough into 4 equal parts and shape into round loaves; place into round 6-1/2” diameter pans. Let rise until dough is above edge of pan; brush top with evaporated milk and sprinkle with corn meal. Bake at 350° for about 25 - 30 minutes.
