Instructions: Combine the 1 1/2 cups water, cornmeal, salt, shortening and molasses in a medium-size saucepan. Heat, stirring constantly, until mixture thickens and bubbles; pour into a large bowl and cool until lukewarm.

Sprinkle yeast and 1 teaspoon sugar into very warm water (110F) in a small bowl. Stir until well blended and allow to stand 10 minutes, or until mixture begins to bubble. Stir in cornmeal mixture.

Beat in 2 cups flour until smooth; add 3 more cups, one at a time, until mixture forms a soft ball. Turn dough out onto a lightly floured board. Knead until smooth and elastic, about 8 minutes, using only as much additional flour as needed to keep dough from sticking.

Place dough in a greased large bowl; turn to cover with shortening; cover with a clean towel. Let rise in a warm place, away from draft, 45 minutes or until double in bulk.

Punch dough down; knead a few times. Divide dough in half, then divide one half into 14 even-sized balls, rolling each ball between palms of floured hands until surface is smooth. Arrange 14 balls in a greased 9-inch layer-cake pan. Repeat with remaining half of dough in a second layer-cake pan. Brush tops of loaves with melted butter and sprinkle with cornmeal. Let rest in warm place away from draft, 30 minutes or until double in bulk.

Bake in moderate oven (375F) 35 minutes, or until loves give a hollow sound with tapped. Remove from pans to wire racks; cool completely. Loaves will break into separate rolls for serving.

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