Salt Rising Bread

Ingredients

• 1 cup milk
• 1/4 cup white corn meal
• 2 tablespoons sugar
• 1 cup lukewarm water
• 1 1/4 teaspoons salt
• 2 tablespoons shortening
• 5 1/2 cups flour

Method

1. 1

   Scald milk, remove from heat and stir in 1 tablespoon sugar, salt, and the corn meal.

2. 2

   Turn into a two-quart jar or pitcher, cover, and place in pan of warm water (120°).

3. 3

   Let stand in warm place 6 or 8 hours or until it ferments and gas escapes freely.

4. 4

   Stir in lukewarm water, remaining tablespoon sugar, shortening, and 2 cups flour.

5. 5

   Beat thoroughly.

6. 6

   Return to jar and warm water bath and let rise until sponge is very light and full of bubbles.

7. 7

   Turn sponge into large warm bowl, gradually stir in remaining flour to make a stiff dough.

8. 8

   Work until smooth.

9. 9

   Divide in half, shape into loaves, and put into greased loaf pans.

10. 10

    Brush with melted butter, cover and let rise until double in bulk.

11. 11

    Bake at 375° for 10 minutes, lower heat to 350° and bake about 25 minutes or until crusty brown.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 1. The excerpt below is the record exactly as published.

SALT RISING BREAD 1 cup milk 4 cup white corn meal 2 tablespoons sugar 1 cup lukewarm water 14% teaspoons salt 2 tablespoons shortening

Cook this with the app: pantry check, scaling, and the assistant.