Description
I found this in an inherited recipe box dated 1936. It originally called for 2 tablespoons fat, but I have substituted margarine or shortening with good results. I do not recommended making this recipe in a bread machine. If necessary, one tablespoon of active dry yeast can be substituted for the compressed yeast in this recipe.
Ingredients
- 4 potatoes – peeled, boiled and mashed
- ¾ cup cornmeal
- 3 cups water
- 1 ½ tablespoons salt
- 1 tablespoon white sugar
- 2 tablespoons shortening
- 1 (0.6 ounce) cake compressed fresh yeast
- ¼ cup warm water (110 degrees F/45 degrees C)
- 6 cups rye flour
- 2 cups whole wheat flour
Prep Time: 30 mins
Cook Time: 1 hr 10 mins
Total Time: 3 hrs 20 mins
Servings: 24