1/2 c cornmeal

1/2 c molasses

1/2 c cooking oil

2 1/2 c water

1 tsp salt

1 pkg yeast

6-7 c flour

Put 1 c water and cornmeal in a saucepan, bring to a boil slowly.  Let it thicken, but not burn.  Remove from heat, add oil, molasses, remaining water, and salt, and yeast.  Stir smooth.  Cool to around body temp.  Put in 2 c flour and leave for 15 minutes for yeast proofing.  Add flour and knead until slightly sticky, but smooth.  Let rise in covered greased bowl until double.  Punch down and let sit 10 minutes.  Grease and flour 2 loaf pans.  Shape into loaves, put into pans, let rise again.  Bake at 450 for 30 minutes or to 190 internal temp.  Let cool 30 minutes.