2 tb Corn meal
1/2 pt Water
1/2 ts Salt
1 qt Milk
1 ts Salt
8 c Flour (variable)
“Salt rising bread is leavened by the fermentation of flour and milk.
Bacteria are most important actors in this play. The yeast plants of the
air find the batter a good stage for development. Salt rising bread needs
more heat while fermenting and a much longer time to bake. Here is a good
example:”
Stir 2 Tbsp. of corn meal into 1/2 pint of water heated to 130 F. Add 1/2
tsp. of salt and mix very well. Put this in a jar or crock, cover and place
it in a pan of water at 160 F. Keep overnight in a warm place.
In the morning, warm 1 quart of milk; add 1 tsp. salt and enough warm flour
to make a heavy batter. Gradually add the overnight corn meal and beat well
for a few moments. Cover and keep in a warm place about 2 hours.
Gradually add flour and beat mix until it becomes a very soft dough. Turn
out on a floured board and knead until it is elastically smooth. Divide
equally into four portions, mold into loaves, and place each in a greased
bread pan. Cover with a clean cloth and keep in a warm place for 1/2 hour.
Bake in a 350 F. oven for 1 hour.
Yields
6 Servings