Salt Rising Bread

Ingredients

• three spoons white corn meal
• two spoons cannel or shorts
• three-fourths of a pint of fresh milk
• half a teaspoon salt
• one tablespoon sugar

Method

1. 1

   Pour boiling milk over corn meal and cannel.

2. 2

   Let it stand overnight in a warm place.

3. 3

   Strain and adjust with warm water if needed.

4. 4

   Thicken with flour, salt, and sugar.

5. 5

   Keep warm for 2-2.5 hours until foaming.

6. 6

   Add flour, salt, and sugar for loaves, let rise, shape, and bake.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 68. The excerpt below is the record exactly as published.

SALT RISING BREAD. Mrs. J. J. McCurdy, 1316 Stanford avenue, Los Angeles — Take three spoons white corn meal and two spoons cannel or shorts and pour on it three- fourths of a pint of fresh milk just brought COOKING AND OTHER RECIPES. 41 to the boiling point. Set this at night and let it stand twelve hours where it will keep warm and in an even temperature. Then strain it and if not enough add a little warm water to the batter and strain; thicken this with white flour, half a teaspoon salt and same of sugar which has been warmed, quite hot; stir it to about the consistence of batter cakes. Set it in a pan or kettle of water, blood warm, and keep it so for about two or two and one-half hours, when it should come up a foaming yeast and break in the middle. Have in a pan flour for the amount of break desired, and to it add one teaspoon salt and one table- spoon sug

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