Sides

Stir salt and sugar together. Pour hot water over, and then stir in about 3 c of the flour, mixed with yeast. Melt shortening and stir it in. Add just enough flour so the dough can be kneaded. Knead for about 10 minutes. Let rise until double, about one hour.

Punch down and let rise again.

Divide into four loaves and put into greased loaf pans. Let rise again.

Bake for 25 minutes at 400 degrees, then reduce temperature to 375 degrees and bake for 20 minutes more.

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.

When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.

Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.

Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

Preheat oven to 400F. Line muffin pan.

In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.

In a small bowl combine eggs, milk, and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened.

Spoon the batter into 12 greased 2-1/2-inch muffin cups, filling cups two-thirds full.

Bake in the preheated oven about 15 minutes or until light brown and a wooden toothpick inserted near centers comes out clean.