Scald 1 cup milk and remove from heat.

Add:

1 tbsp. sugar
1 1/2 tsp. salt
1/3 c. white cornmeal

Stir and mix well. Put in a 2 quart pitcher or jar. Cover and let set in a pan of hot water. Keep adding hot water to keep the water temperature about 120 degrees during this time. Let it stand in the water about 6 or 7 hours until fermented.

When gas escapes freely, stir in 1 cup of lukewarm water and one tablespoon of sugar. Mix and add 2 cups of sifted flour.

Beat thoroughly and return sponge in jar to hot water and let stand until very light and full of bubbles.

Turn into a mixing bowl and gradually add 2 1/4 cups sifted flour (more or less). Add enough to make a stiff dough.

Divide dough, shape into loaves and put in well greased pans. Brush tops well with salad oil, cover and let rise in a warm place until 2 1/2 times in size.

Bake at 375 degrees for 10 minutes then reduce heat to 350 degrees for another 25 minutes. Tap top with knuckles. If the sound is hollow and sides begin to pull away from pan the loaves are done.