INGREDIENTS

INSTRUCTIONS

Soften 1 home-made yeast cake in 1 cup luke-warm water.  Add about 1
cup flour, or enough to make a sponge dough.  Set in a warm place to
rise until double in bulk; then stir in enough cornmeal to stiffen.
Cover board with a thin layer of cornmeal.  Onto this dump the
mixture.  Form into a long roll about 1 1/2 inches in diameter, and
cut into cakes about 1/2 inch thick.  Dry in shade; then store in a
flour sack, hung in a cool dry place. The keep for a month or longer.
-- 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  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 565
Calories From Fat: 19
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 20.3mg
Potassium: 223.7mg
Carbohydrates: 118.8g
Fiber: 5.6g
Sugar: <1g
Protein: 15.4g