Bread Bowl

Bread Bowls:
2 (.25 oz) pkg active dry yeast or (5 tsp)
1 C warm water
1 C warm milk
1/2 C shortening
1/2 C sugar
2 Eggs
2 tsp salt
6 C flour
Cornmeal

In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour.
Beat until smooth
Stir in enough remaining four to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl (meaning buttered, yummy), turn once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface.
Divide into eight pieces; shape each into a ball.
Grease two baking sheets and sprinkle with cornmeal.
Place four balls 3 in. apart on each prepared pan.
Cover and let rise until doubled, about 30 minutes.
Bake at 350 degrees for 20-25 minutes or until golden brown.
Remove from pans to wire racks to cool.