#3

SALT RISING BREAD

At night, mix 1 and 3/4 cups of flour with 1/4 cup of cornmeal.

Stir this mixture into 2 cups of lukewarm water.

When well mixed, pour into a pitcher or tall container.

Keep in a warm place overnight.

In the morning, if the rising has "worked," (8-10 hours later), add:

One quart of scalded milk that has been cooled to lukewarm, 2 teaspoons of salt, 2 tablespoons of sugar, 2 tablespoons of shortening, and add enough flour (about 12-14 cups) to make a soft dough that can be easily handled.

Cover and let rise in a bowl, making sure to keep dough at even temperature.

When dough is light, knead down well and put into pans. Let rise until twice in size. (1 to 2 hours).

Bake at 350 for 30-45 minutes.

Makes four very large and beautiful loaves of bread.

If you have stories to tell about salt rising bread, please email them to me! srbwva@gmail.com

Text Box: The following recipe is from a very old cookbook; baker unknown.   It is unusual because it uses a lot of flour in the starter.