Combine 1 cup lukewarm water in which potatoes (Irish) have been cooked (without salt) with 1 package dry yeast, 1 tablespoon sugar, and 1/2 cup plain flour. Let stand until light and fluffy. Then add enough plain cornmeal to thicken. Shape into cakes, using 2 tablespoons mixture for each cake. Sprinkle dough board with meal. Place cakes on this and allow to dry to make bread. Dissolve 2 cakes in 2 cups lukewarm water. Add enough plain flour to make a thin batter. Cover and let stand overnight.

The next day, sift plain flour into a large bowl. Make a well in flour; add yeast mixture. Stir in 2 cups lukewarm water, 1/2 cup sugar, 5 teaspoons salt, and 2/3 cup shortening. Work in flour until dough is somewhat stiffer than biscuit dough. Place on floured board; knead until smooth and elastic. Place in a greased bowl and let rise until double. Punch down; shape into loaves or rolls. Place in greased pans. Let rise again.

Bake approximately 15 to 20 minutes at 400 degrees. Grease top of loaves while hot. Two of the above cakes makes approximately 2 loaves of bread. Keep cakes in refrigerator to use as needed.

Handed down years ago by Emma Weaver Barnett.