Sourdough Cornmeal Bread

1 package active dry yeast

2 cups warm water {about 110 degrees}

3/4 sourdough starter

1/3 cup vegetable shortening, melted

2 cups yellow cornmeal

6 cups all-purpose flour

2 teaspoons salt

Soften yeast in water for several minutes.

Stir in starter, oil and cornmeal.

With a heavy spoon, gradually stir in enough flour to make a stiff dough. 

Turn dough out onto a board and knead about 5 minutes until smooth, adding flour as necessary to prevent sticking. Place dough in a greased bowl, grease top, cover and let rise in a warm place until double in bulk, about 1-1/2 hours.

Punch dough down and divide in half. Knead gently until smooth.

Shape each piece into a round. Smooth top and pull down slightly to make a seam underneath.

Place loaves on a baking sheet, cover and let rise until double, about 1-1/2 hours.

Bake at 375 degrees about 30 minutes, or until top is golden brown.

Cool on racks.

Makes 2 loaves.