Yield: 60 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Potatoes, med, peel & grate |
| 3 tablespoons | Cornmeal |
| 3 tablespoons | Sugar |
| 3 cups | Water |
| 1 cup | Milk |
| 2 tablespoons | Crisco |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Baking soda |
| \N \N | 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.