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#4 SALT RISING BREAD To set the rising, take 1 table-spoonful of sifted corn meal, scald it by pouring over it 1 pint of boiling water, and stir it quickly. To this, add cold water until just hot enough not to scald. Then add a large tea-spoonful of coarse salt, a pinch of soda, a pinch of sugar, and flour enough to make a stiff batter. Set your rising in a pitcher, a sugar bowl, or a new tin dipper. Either must be sweet. Have ready a crock or pot with warm water enough to come even with the rising, and just hot enough not to burn the finger. Put a plate in the bottom of the crock, so the rising does not scald. Set on the back of the stove, or anywhere to keep an even heat. I set my rising about 5 o’clock in the morning, and about 10 o’clock I add 1 table-spoonful of flour and stir. If successful, your rising will be ready to make into loaves about 2 o’clock in the afternoon. I use coarse flour to set rising, and fine to make it up, when I can get both. [Although this old recipe doesn’t specify it, at this point, you will need to add the fine flour to make up the dough. Shape into 2 loaves, and place in pans in a warm place until doubled in size. Bake at 350F until golden.] |
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