Salt-Rising Bread

Ingredients

• one-half pint of scalding night's milk
• two table-spoonfuls of sifted meal
• a pint of lukewarm water
• one tea-spoonful of sugar
• one tea-spoonful of salt
• the same of soda
• two quarts of sifted flour
• a lump of lard the size of a hen's egg

Method

1. 1

   Pour scalding milk over sifted meal, let sit overnight.

2. 2

   Mix with lukewarm water, salt, soda, and enough flour to make a thick sponge.

3. 3

   Let rise, then mix with remaining flour and lard, knead, shape into loaves, and bake.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 70. The excerpt below is the record exactly as published.

SALT-RISING BREAD. Pour one-half pint of scalding night's milk over two ta- ble-spoonfuls cf sifted meal ; set it iu a warm place overnight. The New Kentucky Home Cook Book. 139 In the morning, take a pint of lukewarm water, being care- ful not to get it too warm. Mix this with the meal, and put with it a pinch of salt, the same of soda, and one tea- spoonful of sugar. Stir in enough flour to make a thick sponge, leaving some of the flour on top. Set this into a pot of water warm enough to bear your hand in. Cover both sponge and pot of water closely, and set on back of the range or near where the water will keej3 the same tem- perature. It ought to rise in two or three hours. When it rises to twice its original height, have ready two quarts of sifted flour, into which mix thoroughly one tea-spoonful of salt and a lump of lard the size of a hen's egg

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