Wheat and Indian Bread

Ingredients

• Put three pints of water
• a large tablespoonful of salt
• sweet white corn meal until it is a thick batter
• a quart of cold water
• seven pounds of wheat flour
• a gill of baker's yeast
• half a teaspoonful of saleratus

Method

1. 1

   Boil water, add salt and corn meal to make a thick batter.

2. 2

   Stir in cold water, then pour into a bowl with wheat flour, add yeast and saleratus, knead for nearly an hour, let rise, then bake.

As published

This recipe was extracted from The housekeeper's companion (1883), page 129. The excerpt below is the record exactly as published.

Wheat and Indian Bread. — Put three pints of water over the fire; when it is boiling hot, add a large tablespoonful of salt, stir into it sweet white corn meal, until it is a thick batter; continue to stir it for ten minutes, that it may not burn, then turn it into a dish, stir into it a quart of cold water; when it is cool enough to bear your hand in it, pour it into a bowl, in which is seven pounds of wheat flour, heaped around the sides so as to leave a hollow in the centre; add to it a gill of baker's yeast, and half a teaspoonful of saleratus

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