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Brown Bread

1 tablespoon yeast
1 teaspoon sugar
1/4 cup warm water
3/4 cups corn meal
handful oatmeal
1 tablespoon salt
2 tablespoons shortening
2 cups boiling water
2/3 cups molasses
2/3 cups cold water
6 cups flour (more or less, as needed)

In a small bowl, dissolve the yeast with the sugar in the warm
water to proof. In a large bowl, combine the cornmeal, oatmeal
and salt with the shortening and boiling water. Add the molasses
and cold water to the cornmeal mixture, and then add the yeast
mixture. Add about six cups of flour (as needed) to make a soft
dough. Knead one hundred times. Allow to rest for five minutes,
covered, and knead again, fifty more times.

Allow dough to rise, covered in a greased bowl, until doubled in
bulk. Punch down. Half fill greased bread pans or coffee cans,
and allow to double again. Bake for forty-five minutes at 350
degrees.

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