Salt Rising Bread
From Luncheons, breakfasts, simple dinners and carving, 1905
Ensure the mixture is not disturbed while rising.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 13. The excerpt below is the record exactly as published.
Salt Rising Bread — Put one quart of warm water in a three-quart pail. Do this soon in the morning. Add a little salt and sugar, a pinch of soda, one cupful of sweet milk ; if you have no milk use four tablespoon- fuls of corn meal. Set your vessel in a kettle of warm water and keep an even temperature. Stir often until it foams and rises, then do not disturb or jar it. If 34 water ri^es over the yeast standing awhile stir in a Httle more flour. When the yeast rises to the top of the pail it is ready to use. Have two quarts of flour spread in a pan so as to leave a large cavity in the center and put in a piece of lard the size of an egg. Pour over this one pint of warm water and add the rising. Mix and work in loaves, put in bread tins, rub butter over the top, let rise. When light, bake forty minutes or more. Baking Powder Biscuits — One quart of flour, but- ter or lard the size of an egg, two teaspoonfuls of bak- ing powder sifted with the flour, a little salt ; use milk or water enough to make a soft dough. Roll out, and cut out with a small cutter and bake in a quick oven. Note — Self-rising flour makes excellent biscuits and nothing but lard and milk is needed in making them. Parker House Rolls — One quart of warm milk, one-half cup of butter, a little sugar
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