Categories: Breads- Rolls- Biscuits- Corn bread

Ingredients

• 5-6 un-sifted all-purpose flour or enriched unbleached white flour
• 1 Tbsp. sugar
• 2 tsp. salt
• 1 pkg. active dry yeast
• 2 cups very warm tap water (120-130 degrees)
• 2 Tbsp. lard
• 2 Tbsp. cornmeal

Directions

1. Thoroughly mix 2 cups flour, yeast, sugar and salt in large mixer bowl. Pour water over lard, stir to melt and gradually add to dry ingredients. Beat 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto a lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until double inn size, about 1 hour. Punch dough down, turn out onto lightly floured board, cover and let rise 30 minutes. Divide dough into six pieces and form each portion into a ball. Roll each on lightly floured board into a 8 to 9-inch circle (about 1/4 inch thick) and let rise 30 to 45 minutes. Bake in a very hot oven (500 degrees) until puffed and lightly browned, 9 to 10 minutes. Remove from baking sheet and cover,

2. make 6 loaves

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