Salt Rising Bread

Ingredients

• a teacup of fresh milk
• a small teacup of corn meal
• one pint warm water
• a teaspoonful of salt
• about the same of sugar
• enough warm water or sweet milk and water as will make two or three loaves of bread

Method

1. 1

   Boil milk, stir in corn meal and salt, and set aside overnight.

2. 2

   In the morning, mix warm water, salt, sugar, and enough flour to make a thick batter.

3. 3

   Add the mush from the night before, keep warm until it rises.

4. 4

   Mix in sifted flour, add water or milk to make dough, let rise again, knead, and bake.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 2. The excerpt below is the record exactly as published.

Salt Rising Bread — (Fine). At night, let a teacup of fresh milk come to a boil, stir in a small teacup of corn meal, while hot, with a little salt, and set away until morning, where it will not get too cold. Then take one pint warm water, put in a teaspoonful of salt and about the same of sugar, stir in enough flour to make a thick batter and add the mush set the night before. Set the vessel in a pan of warm water and keep warm until it rises. Sift the flour well, mix the risen yeast in, and add as much warm water or sweet milk and water as will make two or three loaves of bread

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