Basic Yeast Mixture:
4 tsp. sugar
2 envelopes dry yeast
3 cups warm water, 100F.

Dissolve sugar and yeast in warm water. To measure, stir yeast down and measure 1 cup liquid plus a heaped spoon of foam into each of the following 3 mixtures.

White Dough:

1 cup basic yeast mixture
2 Tbsp. liquid honey
2 Tbsp. oil
1 tsp. salt
2 3/4 to 3 cups unsifted all-purpose flour, approx.

Measure the first 4 ingredients into a small beater bowl and beat in flour until dough begins climbing the beaters. Scrape bowl occasionally. Remove beaters and knead in enough additional flour to form a smooth dough. Knead dough for about 8 minutes or until blisters appear on surface of the dough. Turn dough in a small oiled bowl and cover. Let rise until doubled. Meanwhile prepare the cornmeal and rye Roman meal doughs.

CORNMEAL DOUGH:

1 cup basic yeast mixture
2/3 cup cornmeal
2 Tbs. liquid honey or corn syrup
2 Tbs. oil
2 egg yolks
1 tsp. salt
2 1/2 cups unsifted all-purpose flour, approx.

Follow method for White Dough.

RYE AND ROMAN MEAL DOUGH:

1/2 cup Roman meal or oats
1 cup basic yeast mixture
3 Tbs. molasses
2 Tbs. oil
1 tsp. salt
3/4 cup dark rye flour
1 3/4 cups unsifted all-purpose flour, approx.

Follow method for White Dough.

TO FINISH LOAVES:

Punch 3 lots of dough down and knead separately to remove all air bubbles. Cut each type of dough into 3 equal parts and form into thick ropes 8-inches long.

Braid 3 different types of dough together and press into 3 large greased loaf pans 9x6-inches or place braids on greased cooky sheets. Tuck ends under. Cover and let rise. When puffy and doubled, brush with slightly beaten egg white and bake at 375 F. for 35 to 40 minutes.