Salt-Rising Bread

Ingredients

• half a cupful of cornmeal
• half a teaspoonful of soda
• three cupfuls of fresh milk
• two quarts of warm water
• two pounds of flour
• two ounces of sugar
• two ounces of salt
• a little lard

Method

1. 1

   Scald the cornmeal with the milk, and make a very thin mush; add a pinch of salt and a little sugar.

2. 2

   Set in a warm place over night, at an even temperature of 85 to 90 degrees Fahr., and keep well covered.

3. 3

   In twelve hours this yeast will be light.

4. 4

   Mix warm water and flour, and add the yeast.

5. 5

   This sponge will be ready in about one hour; add more water, sugar, salt, and lard, and with more flour make a medium firm dough.

6. 6

   Scale and mold into loaves, put in pans, give about one-half proof, and bake like other breads.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 128. The excerpt below is the record exactly as published.

SALT-EISING BEEAD. This bread is made of winter wheat flour, not of bread flour. Take half a cupful of corn- meal and half, a teaspoonful of soda; scald with three eupfuls of fresh milk, and make a very thin mush; add a pinch of salt and a lit- tle sugar. Set in a warm place over night, at an even temperature of 85 to 90 degrees Fahr., and keep well covered. In twelve hours this yeagt will be light. Mix two quarts of warm water and two pounds of flour at 95 degrees Fahr., and add the yeast. This sponge will be ready in about one hour; add one more quart of water, two ounces of sugar and two of salt, a little lard

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