Corn Meal Yeast Bread

• 2 pkg. yeast
• 1/2 c. warm water
• 1 1/2 c. milk
• 1 1/2 sticks oleo
• 1/3 c. sugar
• 1 1/2 tsp. salt (or less)
• 2 eggs
• 5 to 5 1/2 c. plain or bread flour
• 1 c. plain yellow corn meal
• egg white
• sesame seed

1. Scald milk and add oleo, sugar and salt.
2. Cool to lukewarm in large mixer bowl.
3. Dissolve yeast in warm water.
4. (I use part of sugar with yeast to dissolve it.)
5. Add yeast and eggs to milk and mix.
6. Beat in 2 cups flour and the corn meal for 2 minutes. Gradually add flour until dough leaves sides of bowl.
7. Turn out on floured board and knead about 10 minutes.
8. Place in greased bowl and grease top of dough.
9. Cover and let rise until double.
10. Punch down and let rest 10 minutes.
11. Divide into 2 or 3 balls (according to size of your pans) and roll each piece into rectangle.
12. From short side roll into tight roll.
13. Pinch seams, turn under ends and pinch.
14. Place in greased pans.
15. Brush with lightly beaten egg white and sprinkle with sesame seed.
16. Let rise until double.
17. Bake at 375u0b0 for about 40 minutes.
18. That is too hot for my oven, and after about 10 minutes, I turn it down to 350u0b0.
19. May place a sheet of foil over the loaves the last few minutes if it is getting too brown.
20. Remove from pans, cool on rack.

yeast, warm water, milk, oleo, sugar, salt, eggs, bread flour, egg white, sesame seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=286275 (may not work)