Salt-Rising Bread

Ingredients

• 1/2 pt. of water
• 2 tablespoons of cornmeal
• a generous pinch of salt
• 5^ pt. of fresh, sweet milk
• just flour enough to make the yeast smooth
• 2 qts. of fresh morning's milk

Method

1. 1

   Combine water, cornmeal, and salt, let stand for 10 minutes.

2. 2

   Stir in flour and let rise overnight.

3. 3

   In the morning, add lukewarm milk and flour to make a batter.

4. 4

   Set to rise again, then knead and shape into loaves, let rise, and bake.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 48. The excerpt below is the record exactly as published.

SALT-RISING BREAD.— The following is the recipe of the good old-fashioned salt-rising bread so commonly known in th.e days of our grandmothers: Pour ^ a pt. of water on 2 table- spoons of cornimeal and a generous pinch of salt. Let it stand for 10 minutes, then stir in 2 tablespoons of flour and set it in a warm place to rise over night. In the morning add 5^ a pt. of fresh, sweet milk, or warm water — either must be lukewarm — and just flour enough to make the yeast smooth; then put the vessel con- taining it in a pan or kettle of hot water, hot enough to bear your hand in and be very careful to keep it the same temperature. A carefully selected place on the back of the range may be best. When this rises pour it into a batter made of 2 qts. of fresh morn- ing's mil

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