Title: Colossal corn bread
 Categories: Breads
      Yield: 24 Servings
 
    1/4 c  Warm water
      1    1/4 oz. pkg active dry yeast
           --or-
      1    Cake compressed yeast
    1/3 c  Sugar, divided
      1 c  Carnation evaporated milk
           -plus
      1 c  Hot water -or-
      2 c  Milk, scalded
    1/3 c  Shortening
      1 tb Salt
      3 c  Unbleached flour
      2    Eggs, well beaten
      1 c  Yellow corn meal
      4 c  Flour, divided (up to 4-1/2)
 
  Preheat oven to 375 degrees. Dissolve yeast and 1 teaspoon of the
  sugar in water in small bowl. Let stand for 5 to 10 minutes, or until
  mixture expands and becomes bubbly. Set aside.
  
  Combine shortening, remaining sugar, and salt with milk and water in
  large bowl. Stir until shortening melts.
  
  Stir in unbleached flour. Add eggs, corn meal, and reserved yeast
  mixture. Stir in 3 1/2 cups of the flour. Gradually stir in enough of
  the remaining flour to make a stiff dough.
  
  Turn out onto lightly floured board. Knead for 10 minutes, or until
  dough is smooth and elastic. Dust board and dough with more flour if
  necessary to prevent sticking. Shape dough into a ball. Place in a
  large greased bowl. Turn to grease top. Cover and let rise in a warm,
  draft-free place for 1 1/2 hours, or until doubled in bulk.
  
  Punch down dough. Turn out onto lightly floured board. Cover and let
  rest for 10 minutes. Cut in half and shape into two loaves. Grease 2
  9x5x3 inch loaf pans. Cover and let rise in a warm, draft-free place
  for 20 minutes or until dough has risen to rim of pans. Bake for 35
  to 45 minutes, or until crust is brown and top sounds hollow when
  tapped. Remove from pans. Cool on racks. Recipe