Salt Rising Bread

Ingredients

• 1 pint of sweet milk
• 1/2 teaspoonful of soda
• 1/2 teaspoonful of salt
• 2 tablespoonsful of sugar
• 1 pint of fresh sweet milk
• 1 pint of water
• 1 tablespoonful of salt
• 2 tablespoonfuls of lard
• 1 cake of yeast

Method

1. 1

   In warm weather, the evening before or at noon in cold weather, scald a pint of sweet milk, add a pinch of soda, one-half teaspoonful of salt, two tablespoonsful of sugar and while hot stir in corn meal to make a thin batter, and set in a warm place.

2. 2

   Next morning scald a pint of fresh sweet milk, cool with a pint of water, add one-half teaspoonful of soda and the batter prepared the night before, then beat in flour to make a stiff batter.

3. 3

   Set in a vessel of warm water until light, which will be in a short time.

4. 4

   Have flour sifted in the tray, add a tablespoonful of salt, two tablespoonfuls of lard, pour in yeast, knead well, mold into loaves, put in greased pans, set in a warm place and when bread rises and is light it is ready to bake.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 24. The excerpt below is the record exactly as published.

Salt Rising Bread In warm weather, the evening before or at noon in cold weather, scald a pint of sweet milk, add a pinch of soda, one- half teaspoonful of salt, two tablespoonsful of sugar and while hot stir in corn meal to make a thin batter, and set in a warm lace. Next morning scald a pint of fresh sweet milk, cool with a pint of water, add one-half teaspoonful of soda and the batter prepared the night before, then beat in flour to make a stiff batter. Set in a vessel of warm water until light, which will be in a short time. Have flour sifted in the tray, add a table spoonful of salt, two tablespoonfuls of lard

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