Salt Rising Bread II
- Ingredients:
- 6
- Yields:
-
1 Loaf
ingredients
directions
- Add the salt, sugar, corn meal, and butter to the milk.
- Place this in
- a glass fruit jar or a heavy crockery pitcher and surround it with water at about 120 F.
- Allow it to stand 6 to 7 hours or until it starts to ferment. If it has "worked" enough, the gas can be heard as it escapes.
- This leaven contains enough liquid for 1 loaf.
- If more loaves are wanted, add 1 cup water, 1 teaspoon salt, 1 Tablespoon sugar, and 1 Tablespoon butter for each additional loaf.
- Make a soft sponge by adding 1 cup flour to each loaf to be made. Beat well.
- Put the sponge to rise again at 120 F.
- When it is very light, add more flour (2 cups flour for each loaf) gradually so tha t the dough can be kneaded and not stick to hands.
- Knead 10 to 15 minutes.
- Put in a greased pan.
- Let rise until 2-1/2 times its original size. Bake in hot oven 15 minutes and then a moderate one for 45 more. Notice that there is no yeast in this bread except the wild yeast that comes from the air.
- While it is baking there is a disagreeable odour that disappears when the bread is baked.
- It always has a peculiar flavour, disliked by some and prized by others.
- It is never so light as bread made with yeast. A loaf made with 1 cup liquid will not rise to the top of a standard-sized bread pan.
- Do not try to keep this fine-grained white bread for long as it dries out.
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