Servings: makes 1 loaf

1 envelope yeast 1 envelope yeast
1 c. lukewarm water 1 c. lukewarm water
4 c. flour 4 c. flour
1 c. cold, cooked grits 1 c. cold, cooked grits
¼ c. shortening ¼ c. shortening
2 tbsp. sugar 2 tbsp. sugar
2 tsp. salt 2 tsp. salt
butter (softened) butter (softened)

Grease a loaf pan well.
Dissolve yeast in water.
Mix together flour, grits, shortening, sugar, & salt; then stir in yeast.
Tip dough onto floured surface & knead till smooth & elastic.
Put dough in pan & grease top with butter.
Let dough rise till doubled in bulk in warm, draft-free place.
In the meantime, preheat oven to 400° F. Bake bread till light brown (about 45 to 50 mins.).
Remove bread from pan & place directly on oven rack. Bake till golden brown.
Brush top of loaf with butter as soon as you remove it from oven.

SOURCE: "The Breads Cookbook" (1972 ed.) (part of the Southern Living Cookbook Library)  SOURCE: "The Breads Cookbook" (1972 ed.) (part of the Southern Living Cookbook Library)