Instructions:

Scald the 1 Cup milk, put into large bowl and add next five ingredients. Stir until shortening melts. Cool to lukewarm. Meanwhile dissolve the teaspoon of sugar in the lukewarm water. Sprinkle heaping Tablespoon yeast over this and let stand 10 minutes. Then stir briskly with a fork. Add softened yeast mixture to the lukewarm milk mixture. Stir. Beat in 3 cups flour. Add another 3 - 3 1/2 Cups flour, working in last of flour with a rotating motion of the hand. Turn dough out on a lightly floured surface and knead 8 - 10 minutes. Shape into a smooth ball and place in a greased bowl, rotating dough to grease surface. Cover and let rise till doubled (about 1 1/2 hours). Punch down and shape into 2 loaves. Place in 8 1/2 X 4 1/2 inch loaf pans that have been greased and sprinkled with cornmeal. Grease tops of loaves and let rise again until doubled (about 1 1/4 hours). Bake in preheated 425 F oven for 30 minutes. Makes 2 loaves.

"This corn bread recipe, from Ontario, must date back to an earlier era, but its delicious flavour merits a modern day revival. For a special treat try a toasted back bacon sandwich made with this golden bread."

from The Laura Secord Canadian Cook Book, C.1966 by Laura Secord Candy Shops, pub. McClelland and Stewart Ltd. Toronto posted by Liz Parkinson