Yield: 60 Servings
|2||Potatoes, med, peel & grate|
|2 teaspoons||Baking powder|
|1 teaspoon||Baking soda|
|All purpose flour (enough)|
SPONGE: Put potatoes, cornmeal, sugar, salt and boiling water in ½ 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.