Cornmeal Mini Loaves

• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm milk (110u0b0 to 115u0b0)
• 1/2 cup shortening
• 1/2 cup sugar
• 2 eggs
• 2 teaspoons salt
• 1 cup cornmeal
• 6 to 6-1/2 cups all-purpose flour
• Additional cornmeal

1. In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt, cornmeal and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into size pieces. Shape each into 6-in. oval loaf. Grease two
4. ; sprinkle with cornmeal. Place three loaves 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes.
5. With a sharp knife, make three shallow diagonal slashes across the top of each loaf. Bake at 400u0b0 for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.

active dry yeast, warm water, warm milk, shortening, sugar, eggs, salt, cornmeal, flour, cornmeal

Taken from www.tasteofhome.com/recipes/cornmeal-mini-loaves/ (may not work)