Southern White Bread 5 1/2 t 6 Cups Unsifted All-Purpose Flour
1 Cup Yellow Corn Meal
1/3 Cup Sugar
1 Tablespoon Salt
2 Packages Active Dry Yeast
1 1/2 Cups Milk
1 Cup Water
3 Tablespoons Butter or margarine
  1. In large mixer bowl combine 2 cups flour, cornmeal, sugar, salt & Yeast.
  2. In medium sauce pan, heat milk, water & butter over low heat until lukewarm (butter does not need to melt!)
  3. Gradually add liquids to dry ingredients & beat at low speed until moistened.
  4. Increase speed to medium & beat for 2 min.
  5. Stir in enough flour (about 3 1/2 Cups) to make a soft dough.
  6. Turn out onto lightly floured surface and kneed until smooth and elastic, about 10 min. adding more flour as needed.
  7. Place dough smooth side down into greased bowl.
  8. Turn dough to grease all sides,
  9. Turn smooth side up.
  10. cover with clean towel and let rise in warm place, free from draft, until doubled in bulk, about 1 1/4 hours.
  11. Meanwhile, grease 2 9 X 5 inch loaf pans, set aside.
  12. Punch down dough, turn out onto a lightly floured surface & cut in half.
  13. With rolling pin, roll each piece into a 12X9 inch rectangle to press out air bubbles.
  14. Roll up from 9" side, pinching seams to seal.
  15. Place seam side down in prepared pans.
  16. cover and let rise until doubled, about 30 to 40 min.
  17. Preheat oven to 350ø F.
  18. Bake 40 to 45 minutes or until bread sounds hollow when lightly tapped with fingers.
  19. Remove loves from pans & cool on wire rack.
Makes 2 loaves.

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