2 med. size potatoes, pared and sliced very thin
1 qt. of boiling water
1/4 c. of nondegerminated cornmeal, such as stoneground
2 tbsp. sugar
1 tsp. salt

Put the potatoes in a large bowl. Pour the boiling water over the potatoes and then stir in the cornmeal, sugar and salt. Place the bowl in a larger bowl of hot water. Set bowls in warm place where the temperature remains fairly steady- a gas oven with just the pilot light on, or an electric oven with the interior light on, or on top of a warm heater. Replace the hot water 2 or 3 times, or whenever you think of it and it's convenient, over the next 24 hours.

Then remove the potato slices from the bowl and continue with the sponge. Sponge: 1/4 tsp. baking soda 1 1/2 c. milk 4 c. unbleached flour

Heat milk until comfortably warm to your finger. Add it to the starter along with the soda and flour. Beat briskly until smooth. Cover with plastic wrap and again place in a larger bowl of hot water in a warm place and let the sponge double in bulk. This usually takes 2 to 3 hours, but check after 1 1/2 hours. When doubled, it will look creamy and light. Important: Don't let sponge sit longer after it is creamy and light or it will lose its "cheesy" flavor and become sour.

DOUGH:

6 c. (about) unbleached flour
6 tbsp. vegetable shortening
2 1/2 tsp. salt
Sponge (just made)

Put 4 cups of the flour in a large bowl. Add the salt and stir with a fork. Drop in the shortening and blend it with you fingers, as though you were making pie dough, until the mixture looks like fine meal. Add this flour mixture to the sponge and beat until well mixed. Add enough more of the flour to make a soft manageable dough which can be kneaded. Turn out onto a well-floured surface and knead for a minute or two. Let rest 10 minutes.

Resume kneading until the dough is smooth, about 10 minutes. This dough is heavy and rather putty-like.

Divide dough into thirds and shape each piece into a loaf. Place in greased loaf pans. Brush oil lightly over tops of loaves; cover with plastic wrap. Set pans in larger pan of hot water and again set in warm place to rise.

The final rise will take about 3 hours and the loaves should increase in volume by about one-third-this is less than the usual doubling in bulk. Bake at 350 degrees for about 45 to 55 minutes or until golden brown. If in doubt, it is better to bake a few minutes longer than to underbake.

Turn out of pans and cool on a rack. Makes 3 loaves.