INGREDIENTS

INSTRUCTIONS

Dissolve 1 yeast cake in 1 pint warm water, add 1 tablespoon each of
cornmeal and sugar and 1 teaspoon salt.  Let stand over night.
In the morning boil 1 pint buttermilk; have ready 1 cup flour and water,
mixed to a smooth, stiff batter; pour this into boiling milk and let it
cook thoroughly, stirring constantly.  When cool, add to the yeast mixture
and set in a warm place until it ferments.  Then work in corn meal enough
to make a stiff dough, mold into cakes and dry in shade.
~- HOW TO USE COMPRESSED YEAST:
In using compressed yeast you may use double or even tripple the quantity
of yeast given in your recipe in order to shorten time of fermentation. Be
sure not to let your dough get too light at any stage of the procedure.
(In other words, don't let the dough go for too long a rise.  If you use
this procedure and watch your dough texture/height, there is no reason why
this should not work, and want the joy of doing it yourself.) --
>From: Katie E Green <kgreen@u.washington.edu>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By     : Fredericksburg Home Kitchen Cook Book
NOTES : This is from the Fredericksburg Home Kitchen Cook Book,
first published in 1846.  I Have the Centennial Edition, 1946.
Great
find, a bit pricey, in the book stalls.  There are two yeast
recipes,
followed by a Buttermilk Bread recipe.  These are old recipes, but
my
grandmother made her own yeast on the farm and followed the same
procedure
in Iowa, turn of the century.

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