2 C. milk, scalded
2 eggs
2 tsp. yeast
6 tsp. sugar
1 tsp. salt
1/2 C. canola oil
1/4 C. warm water
1 C. cornmeal
7 C. flour

Scald milk by heating it in the microwave for 1-2 minutes. It’s ready as soon as tiny bubbles begin to form around the outside edges. Discard skin that may have formed on top of the milk. Pour hot milk into your mixer and stir in the sugar. Allow to cool slightly before adding the yeast. Let the yeast sit and come alive. Add salt, eggs, 1/2 C. canola oil, water, and corn meal. While mixing, add five or six C. flour. Continue adding the remaining flour just until the dough cleans the sides of the bowl and is not sticky. (I only used a total of 6 C. flour.) Knead for 10 min. Divide dough in half, then into thirds, and braid as desired. Transfer to a sprayed cookie sheet, sprinkled with cornmeal. (One recipe made two fairly large Christmas wreaths.) Let raise about an hour, until doubled in size. Bake at 350 degrees for 30-40 minutes and brush with butter before serving. The braid was soft and tender as can be on the inside with lots of corn flavor