- 2 cups lukewarm water 1 cup cooked Keisler’s Mill grits
- 2 tablespoons shortening
- 1 package yeast
- 2 teaspoons salt
- 7 – 7 1/2 cups flour
- 2 tablespoons sugar
Dissolve yeast in 1/2 cup lukewarm water and add the sugar and 1 tablespoon flour. Make sure the yeast bubbles. Combine remaining flour and all other ingredients, grits included. Use enough flour to make a soft dough – it should not be too stiff. Add yeast mixture to the dough and combine.
Let rise in a warm place until double in bulk. Grease two loaf pans; divide dough into two loaves and let rise again until double in bulk.
Bake in oven at 425 degrees about 15 minutes.