1 1/2 c. lukewarm water
2 tbsp. sugar
1 pkg. dry yeast
2 tsp. salt
4 c. flour
Crisco (solid)
Cornmeal

Mix water, yeast, sugar, salt. Wait 5 minutes. Dump in flour (gets gooey); squash around a whole lot.

Cover and put in a warm place to rise. When doubled in size, punch down and let rise a second time. Grease pressure cooker. Throw in cornmeal until no more sticks to bottom and sides. Put the mess in the pot and let rise one more time. (This whole process takes one sailboat trip from Miamarina to Elliott Key in a moderate breeze.) Put cover on pot but not the pressure gauge.

Cook on very low heat 45 minutes to 1 hour (on top of stove). Try not to peek! Top will be white but bottom will be brown when turned out on a plate.