Recipe For Making Swedish Bread
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 494 of 825.
2 cups of boiling water. 1 cake of compressed yeast. 1 cup of cornmeal. 3 tablespoonfuls of lukewarm water. 2 tablespoonfuls of shortening. 3/4 cup of molasses. 1 teaspoonful of salt. Wheat flour to knead.
Pour the boiling water over the cornmeal, shortening and salt and mix thoroughly. When the mixture is cooled to a lukewarm temperature, add the yeast mixed into the lukewarm water, the molasses and flour, Knead until elastic, cover closely and let stand in a temperature of about 70° Fahr. until doubled in bulk. Shape into two loaves, and when again light bake one hour.