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1
Heat water, 1/2 cup cornmeal, salt, butter and molasses in medium size saucepan until thick and bubbly.
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2
Pour into a large bowl; cook to lukewarm, about 45 minutes.
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3
Sprinkle or crumble yeast into 1/2 cup very warm water in a cup.
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4
(Very warm water should feel comfortable when dropped on wrist.)
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5
Stir until yeast dissolves, then blend into cooled cornmeal mixture.
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6
Beat in 2 cups of the flour until smooth.
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7
Stir in 3 more cups.
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8
Turn out onto a lightly floured pastry cloth or board.
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9
Knead until elastic, about 10 minutes, using remaining cup of flour as needed to keep dough from sticking.
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10
Place dough in a greased large bowl; turn to coat all over with shortening.
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11
Cover with a towel or Saran Wrap.
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12
Let rise in a warm place away from draft about 1 1/2 hours or until doubled in bulk (inside stove, if you have a pilot light, is perfect spot for letting bread rise).
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13
Punch dough down; knead in bowl a few times.
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14
Shape into a ball (or 2 smaller balls).
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15
Press into a greased baking dish (or grease a cookie pan and just set balls on it).
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16
Brush top with soft shortening. Sprinkle with cornmeal.
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17
Let rise again in a warm place away from draft with Saran Wrap over top for 1 hour or until doubled in bulk.
