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Submitted by: Eileen Bennett from Jenison, MI
Originally shared on the web 10/22/2020

3-1/2 c. all-purpose flour, divided
2 envs. active dry yeast
1/4 c. sugar
2 t. salt
1-1/4 c. hot water, about 120 to 130 degrees
1/2 c. oil
2 eggs
2 to 3 T. cornmeal

In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. Add hot water and stir until moistened. Beat with an electric mixer on medium speed for about 2 minutes, until smooth. Stir in oil. Add eggs, one at a time; beat well after each egg. Add enough of remaining flour to make a stiff batter. Beat well for one minute, or until smooth and elastic. Cover with a tea towel; let rise in a warm place for about one hour, until light and bubbly. Grease two, 8-1/2"x4-1/2" loaf pans or three, 16-ounce cans; dust with cornmeal. Stir batter down; divide among pans. Cover and let rise in a warm place until double, about 30 minutes. Bake at 375 degrees for 15 to 20 minutes. Allow bread to cool completely in pans, then turn pans over and shake gently to remove loaves. To serve, slice loaves 1/2-inch thick and toast. Make 2 regular or 3 small loaves.