STARTER:

1 c. milk
1 tbsp. sugar
1/4 c. cornmeal
1 tsp. salt
1 tbsp. sugar
1 c. water
2 c. flour
3 c. flour
2 tbsp. melted butter

Scald milk. Add 1 tablespoon sugar, cornmeal and salt. This is the starter and should be covered with a cloth and left in a warm place to ferment, which depends on the presence of yeast in the air, and also the climate. When the starter begins to bubble (which may take 2 or 3 days), stir in 1 tablespoon sugar, the water and the 2 cups flour. Mix and let continue to ferment (at least 10 hours), until you have a light sponge, well-aerated with bubbles. Add 3 cups flour to make a smooth dough, and knead for about 5 minutes. Shape or place in loaf pans, brush with melted butter, cover and leave to rise until double in bulk. Bake at 375 degrees for 15 minutes, then 350 degrees for 30 minutes.