3/4 quart water 1 quart hot milk 1 cake yeast in

1/2 cup lukewarm water 2 1/2 tablespoons salt

1/2 cup corn syrup 1/3 cup fat (optional) 3/4 quart white corn meal 3/4 quart barley flour 3 1/2 quarts wheat flour

Scald milk; add syrup, fat, salt, and water. Add dissolved yeast, corn meal, and barley flour. Beat hard, then add wheat flour until stiff enough to knead. Knead thoroughly, using more flour if necessary. Let rise over night. Do not use any flour in shaping loaves. Put in oiled pans; let rise again until double in bulk. Bake in moderate oven one hour or more for large loaves. The crust is more tender if brushed with melted margarine or other fat, but that may be omitted if necessary. Makes six large loaves.