Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Corn meal |
| ½ pint | Water |
| ½ teaspoon | Salt |
| 1 quart | Milk |
| 1 teaspoon | Salt |
| 8 cups | 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 ½ pint of water heated to 130 F. Add ½ 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 ½ hour. Bake in a 350 F. oven for 1 hour.
From: Uncle John's Original Bread Book Shared By: Pat Stockett