This yummy, soft, flavorful bread is something special we grew up with. If you want a special treat share the with your family and friends. There was nothing better than getting off the school bus, and walking into our home filled with this fragrance.


2 pkg active dry yeast or cakes
1 1/2 cups warm water (105°-115°)
6 Tbsp granulated sugar
4 tsp iodized salt
2 eggs large eggs
6 Tbsp Crisco shortening
2/3 cup yellow corn meal
4 – 5 cups all-purpose flour divided
Extra softened butter and cornmeal for the top after baking (2 or 3 tsp of each)


In a large mixer bowl (we love our Kitchen Aid) dissolve the dry yeast in warm water.  The temperature must be in the range listed above.  To hot or to hold and the dough will not rise.
Add sugar, salt, Crisco, yellow cornmeal, and eggs.  ( I still crack mine in a separate dish to ensure no shell pieces. )
Blend on low speed. Scraping bowl several times to make sure everything is incorporated. About 30 seconds.
Increase mixer to medium for about 2 minutes scraping as needed.
Stir in enough remaining flour to make the dough easy to handle.
Turn dough out onto lightly floured surface.
Knead about 5 minutes until it is smooth and elastic. 
Place in well greased bowl. Grease top of dough with a little more Crisco.
Cover and let rise in a warm place until doubled in size. About 1 – 1 1/2 hours.
Dough ready if indentation remains when touched.
Punch down dough and divide into 18″ x 9″ rectangle. 
Fold crosswise into thirds, overlapping 2 sides
Roll beginning at open sides, seal with the side of your hand.
Place in well buttered or greased loaf pan.
Butter top and sprinkle with cornmeal. 
Let rise again till doubled in size
Bake in preheated 400° oven for 25 – 30 min.
Remove to wire rack to cool.

Try it while still warm and buttered.  You will not be disappointed.