Salt Rising Bread

Ingredients

• In the forenoon take a large teacup of fresh milk
• stir enough meal to make a thick mush
• Add to it a pint of very hot water
• one teaspoon of salt
• and a small teaspoon of soda
• Add enough well sifted flour to make a stiff batter
• three teaspoons salt
• two of sugar
• one tablespoon lard

Method

1. 1

   Knead well, form into loaves, place in greased pans and when risen to twice the size, bake, not too slow.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 4. The excerpt below is the record exactly as published.

Salt Rising Bread In the forenoon take a large teacup of fresh milk, scald, and into it stir enough meal to make a thick mush. Keep this closely covered in a warm place until morning when it should show signs of fermenta- tion. Add to it a pint of very hot water, one teaspoon of salt and a small teaspoon of soda. Add enough well sifted flour to make a stiff batter and place in a vessel of water just hot enough to bear the hand in. Keep an even temperature. In an hour or less, it should be “Light,” little bubbles over top. When real light do not wait until it falls back but add about three quarts of warm flour, three teaspoons salt, two of sugar, one tablespoon lard

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