Plymouth Bread

from Barbara Alvord

1 c yellow cornmeal
4 c boiling water
4 T butter
1 c sorghum molasses
4 t salt
2 T dry yeast in 1/4 c water
2 eggs
1/2 c lukewarm water
9 1/2 c all purpose flour (sifted before measuring)

Stir cornmeal very slowly into boiling water, stirring constantly. Boil 5 minutes. Add butter, molasses & salt. Cool; do not cover. When lukewarm, add yeast which has been softened in water. Add eggs. Add flour.

350 degrees for 1 hour.

[Here, Debbie, is a bread recipe. I will make sure they turn up periodically. This one is hand-written and presumes some experience with bread making; once again, I am sure, written for herself and omitting all the steps that were so obvious to her.