Salt Rising Bread 2 cups milk 2 cups white corn meal 2 tsp sugar 1/2 tsp salt 1/2 tsp baking soda 8-10 cups sifted flour 2 tbsp shortening
Heat milk to scolding point. Remove from heat. Add to the cornmeal, while stirring the mild, sugar and salt. Stir until smooth. Cover with a tea towel and set in a warm place over night. The following morning, add one cup of warm water mixed with baking soda and about 2 1/2 cups of flour (enough to make a rather stiff dough). Set the bowl in a pan of warm water, cover, and let stand until it foams up. This can take from two hours to a half a day. Try to keep the water at an even temperature all the time--not too hot, not too cold. If it seems as though the batter is not rising, give it a stir to help it along. Some people object to the odor during this period but it is the acetous (or sour) fermentation which causes it. But the more you have of it, the more sure you are of having sweet bread when it is baked. When the batter has risen, knead in the shortening and more flour (it may take as much as 8 cups) to make a stiff dough. Shape into 2 loaves, set in greased loaf pans and let it rise until double in bulk. Bake in a pre-heated 350 degrees oven for approximately one hour or until light brown. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
