Salt Rising Light Bread

Ingredients

• Let cup fresh sweet milk
• Thicken to consistency of mush with corn meal
• one pint of fresh sweet milk
• a small pinch of soda
• spoon of salt
• two heaping teaspoons of the mush
• flour to make a batter stiff enough to drop from the spoon
• one and one-half cups of lard

Method

1. 1

   Prepare mush with milk and cornmeal, let rise overnight.

2. 2

   Next morning, mix with warm water, add soda, salt, mush, and flour to make a batter.

3. 3

   Let rise, then knead into loaves and let rise again before baking.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 67. The excerpt below is the record exactly as published.

Salt Rising Light Bread. — Let cup fresh sweet milk almost come to a boil. Thicken to consistency of mush with corn meal. I put this mush in a little glass jar which is then placed in a vessels of warm water, covered close and put in a warm place overnight. Next morning when mush is risen very light HOW WE COOK IN TENNESSEE. 117 I take one pint of fresh sweet milk and add enough warm water to make one quart of the mixture. Have it a little more than milk warm. Pour into a gallon stone jar, add a small pinch of soda, spoon of salt, two heaping teaspoons of the mush and flour to make a batter stiff enough to drop from the spoon. Beat well and set the jar in a pot of water warm as the hand can be held in comfortably. Keep it an even temperature and it should rise to top of jar in two or three hours. When it has come to top of jar, pour into pan with sifted flour into which has been put a pinch of soda, tablespoon of salt, handful of sugar and one and one-half cups of lard

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