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“In response to a request. I haven't tried this recipe myself. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.”
9hrs 35mins
2 Loaves

Ingredients Nutrition


  1. Scald milk and cool to lukewarm.
  2. Add cornmeal, salt and sugar.
  3. Pour into covered fruit jar or pitcher and place in a pan of hot water (120F).
  4. Let stand for 6 or 7 hours or until signs of fermentation (gas bubbles) appear.
  5. Add ingredients for second sponge.
  6. Beat thoroughly.
  7. Cover again and place in pan of hot water (120F).
  8. Let rise until very light.
  9. Add remaining flour gradually until dough is stiff inough to be kneaded.
  10. Knead 10-15 minutes.
  11. Shape into two loaves and place in greased bread pans.
  12. Brush top with melted shortening.
  13. Cover and let rise until very light, more than double.
  14. Bake in a 375F oven for ten minutes, then lower to 350F for 25 to 30 minutes longer.
  15. If more than two loaves are to be made, add the amount of ingredients listed for"second sponge", reducing the flour to one cup for each additional loaf.
  16. Add 1 5/8 cups of flour more per each additional loaf when making the dough.

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