Mix water, cornmeal, and salt in 2 quart casserole or bowl.
Cook in Radarange oven 3 minutes, stir well; cook in oven 3 to 4 minutes more.
Stir, cover, let stand 5 minutes.
Stir in molasses and shortening; let cool to lukewarm.
Soften yeast in warm water in a large bowl.
Stir in cooled cornmeal mixture; mix well.
Add flour gradually to make a stiff dough.
Turn out on floured board; knead about 7 to 8 minutes until smooth.
Return the dough to greased bowl, turn to grease all surfaces.
Cover; let rise in warm place (85°) until doubled in bulk, about 1 hour.
Divide dough in half, shape into 2 round loaves; place in 2 well greased or sprayed 8 inch round glass cake pans or casseroles.
Cover; let rise about 1 hour.
Cook 1 loaf at a time in oven for 10 to 12 minutes, turning dish a quarter turn every 2 minutes.
Let stand in pan 5 minutes.
Turn out and cool on rack.