1 large thinly sliced potato
2 heaping Tbsp. white cornmeal
1/2 tsp. soda
2 heaping Tbsp. all-purpose
flour
1/2 tsp. baking powder
1 Tbsp. sugar
1/2 tsp. salt
2 c. boiling water
3 c. flour (approximately)
1 qt. hot milk
1/2 tsp. soda
1/2 tsp. baking powder
1 tsp. sugar
1/2 tsp. salt
3 c. flour
1 Tbsp. salt
1/2 c. sugar
3/4 c. vegetable shortening

Put potato in a wide-mouth quart jar. Add cornmeal, 1/2
teaspoon soda, 2 tablespoons all-purpose flour, 1/2 teaspoon
baking powder, 1 tablespoon sugar and 1/2 teaspoon salt; add
boiling water. Put top on jar, do not seal tightly. Leave
overnight in a warm place (should be foamy and have an odor).
Next day, remove potato and pour mixture into a 3 pound can.
Combine 3 cups flour, 1/2 teaspoon soda, 1/2 teaspoon baking
powder, 1 teaspoon sugar and 1/2 teaspoon salt; stir into
mixture in can. Set can in warm water, cover with a cloth.
Leave until rises to top of can. Sift 3 cups flour into large
mixing bowl. Add 1 tablespoon salt and 1/2 cup sugar. Work in
shortening with pastry blender. Pour risen batter into flour
mixture and add hot milk. Mix well to a soft dough. More
flour may be needed. Knead at least 20 minutes. Shape into 4
loaves and place in greased loaf pans. Score loaves; set in
warm place until double in size. Bake at 400 degrees for 10 minutes
or until brown, then bake at 375 degrees for 1 hour or until loaf
sounds hollow.