Blend yeast into 1/8 cup
warm water; it will be very thick and should form bubbles within 5 minutes.
Preheat oven to 375°F. Liberally grease a large bowl for dough
proofing and 12-inch oven proof skillet or a 9x13-inch baking dish.
Combine flour, corn meal,
sugar and salt. Stir in proofed yeast
and warm milk until all dry ingredients are moistened. Then add shortening and egg. Knead dough in a
mixer fitted with a dough hook for 5 minutes or until dough comes away from the
sides of the bowl.
If kneading by hand, knead
for 10 minutes on a floured countertop until dough is no longer sticky, and is
smooth and elastic.
Place finished dough in
prepared proofing bowl and let rise for 1 hour in a warm, draft free space.
Punch dough down and
transfer to prepared skillet or baking dish; smooth dough to fit evenly. Cover with greased plastic wrap to keep dough
from drying out and let rise again for 30 minutes in a warm draft free
Bake for 25 minutes in
preheated oven. Upon removing bread from
the oven, brush top with butter for a nice finish.
8- wedges in skillet or 12-15 slices in a 9x13- inch pan
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