CORN-RYE BREAD

• 1 1/2 cups cold water
• 3/4 cup corn meal
• 1 1/2 cups boiling water
• 1 1/2 tablespoons salt
• 1 tablespoon sugar
• 2 tablespoons shortening
• 2 cups mashed potatos
• 1/3 cup lukewarm water
• 1 cake yeast or 1 package dry, granular yeast
• 6 cups rye flour
• 2 cups wheat flour
• 1 tablespoon caraway seed

Stir the cold water and corn meal until smooth; add the boiling water and cook, stirring constantly, for about 2 minutes. Add salt, sugar and shortening and let stand until lukewarm. Add potatoes and the yeast dissolved in the lukewarm water, and then the rye and wheat flour and caraway seed. Mix and knead to a smooth, stiff dough, using wheat flour or corn flour on the board. Cover, set aside in warm place until doubled in bulk. Shape into 3 or 4 loaves, place in greased pans. Let rise to top of pans, bake 1 hour or longer in moderately hot oven (375 degrees F).