Sponge:

1 C. milk

2 T. cornmeal

1 t. salt

1 T. sugar

Second Sponge:

1 C. lukewarm water

1 t. salt

1 T. sugar

2 T. butter

2 C. sifted all-purpose flour

Dough:

3 1/4 C. sifted all-purpose flour, approximately

melted butter for topping

Scald milk, cool to lukewarm, add cornmeal, salt and sugar. Pour into covered fruit jar or pitcher and place in a pan of hot water (120°F.). Let stand 6 or 7 hours or until signs of fermentation (gas bubbles) appear. If water cannot be kept at 120°F., be sure to place jar in the warmest spot in the room.

Add ingredients for second sponge, beat thoroughly and again cover and place in a pan of hot water (120°F.). Let rise until very light; then add remaining flour gradually until dough is stiff enough to be kneaded.

Knead 10 to 15 minutes, shape into 2 loaves and place in greased bread pans. Brush top with a little melted butter, cover and let rise until very light and more than doubled in size.

Bake in a moderately hot oven (375°F.) for 10 minutes, then lower to moderate (350°F.) and bake for an additional 25 to 30 minutes. Cool for a few minutes on wire racks, turn out of bread pans and cool completely before slicing.