Cornmeal Yeast Bread

• 2 pkg. active dry yeast
• 1/2 c. warm water
• 1 1/2 c. milk, scalded
• 3/4 c. oleo
• 1/2 c. sugar
• 1 1/2 tsp. salt
• 2 eggs, beaten
• 5 or 5 1/2 c. plain flour
• 1 c. yellow cornmeal (plain)
• melted butter
• sesame seed

1. Sprinkle yeast over warm water; set aside.
2. In a large mixing bowl, combine milk, butter, sugar and salt; cool to lukewarm. Stir in dissolved yeast and eggs.
3. At medium speed of mixer, beat in 2 cups flour and cornmeal, for 2 minutes.
4. Gradually add enough remaining flour until dough is soft and leaves the sides of the bowl.
5. On floured surface, knead dough until smooth and satiny, about 5 to 10 minutes.
6. Place in buttered bowl; brush with melted oleo.
7. Cover and allow to stand in warm place until doubled, about 1 hour.
8. Punch down; let rest 10 minutes.
9. Divide in half.

active dry yeast, warm water, milk, oleo, sugar, salt, eggs, flour, yellow cornmeal, butter, sesame seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=217403 (may not work)