1 package yeast
2 eggs, beaten
2 cups milk
1/3 cup shortening
1/4 cup warm water
1 teaspoon sugar
7 cups flour (approximately)
1 cup yellow cornmeal
4 teaspoons salt

Scald milk. Pour into large bowl; let cool to lukewarm. Sprinkle yeast into water; add 1 teaspoon sugar and stir until dissolved. Mix yeast into milk. Stir in sugar, shortening and salt. Stir in slightly-beaten eggs; gradually beat in 3 cups flour. Add cornmeal and beat thoroughly Gradually add enough until smooth and elastic. Place in greased bowl; cover and let rise until double in bulk. Punch down and let rest on slightly-floured board for about 10 minutes. Divide in half and make 2 loaves. Place in 5×9-inch greased loaf pans and brush tops llightly with oil. Sprinkle tops of loaves with 2 tablespoons cornmeal; cover and let rise again until almost double in bulk. Bake at 350 degrees for 45 minutes, or until golden brown.