• 1 pkg. active dry yeast
• 1 1/2 C. warm water (110 - 115º)
• 1 Tbs. sugar
• 2 tsp salt
• 1 Tbs. shortening, melted
• 4 C. all purpose flour
• 4 Tbs. cornmeal (optional)

Preheat oven to 400 F. In a mixing bowl, dissolve yeast in 1/2 C. warm water. Add sugar, salt, shortening and 1 C. warm water; stir until dissolved. Add flour and stir until smooth (you may or may not knead). Cover and let rise in a draft-free, warm place for an hour or until doubled. Turn onto floured surface. Divide in half; let rest for 5 minutes. Roll each half into a 10" x 8" rectangle. Roll up from the long side and pinch along seam edges to seal. Place seam side down on oiled baking sheets sprinkled with cornmeal. Cover and let rise again until doubled, approximately 45 minutes. With a very sharp knife, make five diagonal cuts across the top of each loaf. Bake as directed or until lightly browned. Cool on wire racks.