2 3/4 to 3 c. all-purpose flour
1 pkg. active yeast yeast
1 c. water
1/4 c. packed brown sugar
2 tbsp. lard
1/2 tsp. salt
1/2 c. mashed cooked sweet potato
3/4 c. cornmeal

In large mixing bowl, thoroughly combine 1 1/2 cups of the flour and the yeast. In saucepan, heat water, brown sugar, lard, and salt just until warm, 115 to 120 degrees, stirring constantly. Add to dry mixture in mixing bowl; add potato. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in cornmeal. Add enough of the remaining flour to make a moderately stiff dough.

Turn out onto lightly floured surface and knead until smooth and elastic, 5 to 8 minutes. Shape dough into ball. Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place until double, about 1 hour. Punch down; cover and let rest 10 minutes.

Shape into a loaf; place in greased loaf pan. Cover; let rise until nearly double, 30 to 45 minutes. Bake at 375 degrees for 50 minutes. Cover with foil after 30 minutes to prevent overbrowning. Remove from pan; cool.