Corn Bubble Bread

Directions

1. 1
   In a large mixing bowl, blend 2 cups flour, sugar, salt, cornmeal and yeast.
2. 2
   Combine water, milk and shortening.
3. 3
   Heat to lukewarm.
4. 4
   Pour into dry ingredients and blend.
5. 5
   Continue adding flour until dough is moderately stiff.
6. 6
   Turn onto floured surface. Knead dough until smooth and elastic, about 8 minutes.
7. 7
   Place in greased bowl to rise until double.
8. 8
   Punch down.
9. 9
   Divide the dough into 32 small pieces.
10. 10
    (The easiest way is to divide it with a knife successively into 2-4-8-16-32 pieces.)
11. 11
    Roll the pieces into balls.
12. 12
    Place half the balls in the bottom of a well-greased tube cake pan (angel food cake pan).
13. 13
    The pieces will not necessarily touch.
14. 14
    Brush with half of melted butter.
15. 15
    Place remaining pieces in a layer on top of first layer.
16. 16
    Brush with remaining melted butter.
17. 17
    Let rise until double.
18. 18
    Bake at 375° for 55 to 60 minutes.
19. 19
    Turn out of pan and tap bottom crust.
20. 20
    If it sounds hollow, it's done.
21. 21
    If not, return to oven a few more minutes. Cool on rack.
22. 22
    Makes 1 large loaf.