Yield: 24 Servings
|1 cup||Milk; scalded|
|¼ cup||White corn meal|
|1 cup||Water; lukewarm|
From: nicky02114@... (Nichola Collins at America Online) Date: 18 Mar 1995 05:46:00 -0700 This recipe comes from an out-of-print book called "American Regional Cookery", written by Sheila Hibben, dated 1947.
Let milk cool to lukewarm and add salt, half the quantity of sugar, and the corn meal. Pour the mixture into a stone crock of jar, cover, and set in a bowl of hot water. Keep in a warm place about 6 hours, or until it ferments.
When gasses escape freely, pour in the lukewarm water, and add lard, remaining sugar, and 2 cups of flour, beating well. Put jar back in bowl of hot water, and let rise until batter is light and bubbly.
Turn into a warmed mixing bowl, and gradually stir in enough more flour to make rather stiff dough. Turn onto a floured board and knead for 12 minutes. Put into 2 greased bread tins, brush with milk, cover with a clean cloth, and let rise in a warm place until two and half times original bulk.
Bake in moderately hot oven (375 degrees F.) for 10 minutes. Lower heat to 350 degrees F. and bake 25 minutes longer.
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