| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
60 |
Servings |
INGREDIENTS
| 2 |
|
Potatoes, med, peel & grate |
| 3 |
tb |
Cornmeal |
| 3 |
tb |
Sugar |
| 3 |
c |
Water |
| 1 |
c |
Milk |
| 2 |
tb |
Crisco |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
|
|
All purpose flour (enough) |
INSTRUCTIONS
SPONGE: Put potatoes, cornmeal, sugar, salt and boiling water in 1/2 gal
glass jar and stir. Set, uncovered, in warm spot overnight. Next day,
strain off foam, keep the liquid and discard the rest.
BREAD: Bring milk to a simmer and add Crisco, baking powder and soda. Blend
in sponge. Put in large bowl, add enough flour to make a stiff batter which
is still pliant enough to beat. Set in a warm place to rise to double. Add
a little more flour to make dough stiff enough to shape into 3 loaves and
let double. Bake at 350 for about an hour.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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