Serves/Makes: Makes 2 loaves

Recipe from: Fran Charbonneau

Ingredients:
1 cup milk
2 tablespoons sugar
1 teaspoon salt
3 tablespoons margarine
1 cup warm water (105-115)
1 package yeast
5 1/2 cups unsifted flour
cornmeal

Directions:
Scald milk;  stir in sugar, salt and margarine.  Cool to luke warm.

Measure warm water into large warm bowl.  Sprinkle in yeast.  Stir until dissolved.  Stir into luke warm milk.  Add 3 cups flour and beat until smooth.  Add enough flour to make soft dough.  Turn onto floured board, knead for 2 minutes, until manageable and can be formed into a ball.  Place in a greased bowl, grease top.  Cover with saran wrap.  Place in a warm oven to rise for about 1 hour, until doubled.  Punch down, divide in half.  Shape into  loaves.  Roll each loaf in corm meal.  Place in greased 8 1/2 inch loaf pans.  Cover with saran wrap.  Let rise until doubled, about 1 hour.

Bake at 400 for 25 minutes or until done.  Bake in glass pans at 375 for 25 minutes.