Grandmother's Hominy Bread
 

2 cups cooked whole hominy
1 1/2 cup milk (don't use skim or low fat)
1/3 cup granulated sugar
2 tbsp unsalted sweet-cream butter
2 tsp salt
1 pkg. fresh dry yeast
3 1/2 to 4 cups unbleached all-purpose flour

Simmer together hominy and 1 cup of milk in saucepan. Add sugar, butter, and salt. Simmer covered for about 6 minutes, then put mixture into blender and cream it. If you don't have a blender, mash it all together by hand, and then whip it with an egg whisker. Pour creamed mixture into large bowl and add remaining milk. Let mixture cool slightly (to about 110 degrees) and add yeast. Now add flour 1/2 cut at a time. When mixture is stiff, place on floured board and knead it until it is a firm dough, not sticky. Place in a buttered bowl and turn around to coat dough with butter. Cover and let rise to double (1 1/2 hours) then punch it down and shape into two loaves. Put into butter loaf pans, cover and let rise to double again (1 hour). Bake in preheated 400 degree oven about 40 minutes, or until loaves are golden and sound hollow when tapped on bottom. Serve with soup or stew. Serves ten.

From Traditional Stories and Foods: An American Indian Remembers, by Joan Leslie Woodruff