Categories: Breads 
      Yield: 6 servings 
  
      3 md Sized potatoes                      2 c  Lukewarm milk 
      1 ts Sugar                             1/8 ts Baking soda 
      4 c  Boiling water                       1 c  Water 
      3 tb Cornmeal                            2 tb Melted shortening 
      1 ts Salt                              1/8 ts Salt 
           Dough:                                   Flour 
  
  Prize winning recipe 
   
  Starter: 
   
  Pare and slice potatoes.  Add cornmeal, sugar, 1 teaspoon salt, and boiling 
  water.  Wrap bowl in a heavy cloth.  Cover and allow to stand in a warm 
  place overnight.  In the morning remove potatoes. Add milk, water, baking 
  soda, salt, and shortening. Add sufficient flour to make a dough just stiff 
  enough to knead. Knead until smooth and elastic. Form into loaves. Place in 
  well-oiled pans.  Cover and let rise until double in bulk.  Bake in 
  moderate oven (400Ü F) about 45 minutes.  3 loaves. Lyd Smith, Los Angeles, 
  CA.