In a large mixer bowl combine 2 cups of the flour and the yeast.
Heat milk, sugar, oil, and salt just till warm (120° to 130°).
Add to flour mixture.
Beat with an electric mixer on low speed 30 seconds, scraping bowl.
Beat on high speed 3 minutes.
Stir in cornmeal and wheat germ.
Stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes).
Shape into a ball.
Place in a bowl sprayed with nonstick coating; turn once.
Cover; let rise in a warm place till double (about 1 hour).
Punch down; divide into 6 portions.
Cover; let rest 10 minutes.
Roll each portion into a 10 inch rope.
For each loaf, braid 3 ropes together and tuck ends under.
Spray two 8x4x2 inch loaf pans with nonstick spray coating.
Place braids in pans.
Cover; let rise till nearly double (about 30 minutes).
Bake in a 375° oven about 30 minutes or till done.
To prevent overbrowning, cover loaves with foil the last 5 minutes of baking.
Remove from pans; cool.