Wheat flour, 2 cups
Fat, 1 tablespoon
Corn syrup, 1 tablespoon
Salt, 1-1/2 teaspoons
Cold water, 1-1/4 cups
Lukewarm water, 1/4 cup
Yeast, 1 cake

Pour cold water gradually over corn meal and salt. Cook over water for 20
minutes. Add fat and syrup. Allow to cool to room temperature. Add yeast
which has been softened in the lukewarm water. Add flour gradually,
stirring or kneading thoroughly after each addition of flour. Knead
lightly for 10 or 15 minutes. Shape into a loaf. Let rise until double in
bulk. Bake in a moderate oven (360-380°) for about an hour. (The amount of
corn meal may be reduced if one desires a loaf with the characteristics of
wheat bread.)



Corn Meal and Rye Bread (9)

Lukewarm water, 2 cups
Yeast, 1 cake
Salt, 1/2 tablespoon
Molasses, 1/2 cup
Rye flour, 1 cup
Corn meal, 1 cup
Flour, 3 cups

Soften yeast cake in water, add remaining ingredients, and mix thoroughly.