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Salt-Rising Bread




Source of Recipe


southernfood.about.com


Recipe Introduction


This makes the most incredible toast.

Recipe as written makes 4 loaves. I was successful with cutting it in half.


INGREDIENTS:
1 cup milk
1/2 cup sifted cornmeal
4 cups milk
1 tablespoon sugar
14 to 16 cups sifted all-purpose flour
3/4 cup shortening
1/2 cup sugar
1 tablespoon salt
melted butter to brush tops of loaves

PREPARATION:
Scald 1 cup milk. Add sifted corn meal and cook until thick. Place in a quart jar with top and place in warm place to sour overnight. (Starter can be stored in the refrigerator for 1 to 2 weeks.) When bubbles form, it is ready to use. (I placed it in the oven with the light left on overnight, about 12 hrs)

In a saucepan, combine 4 cups of milk and 1 tablespoon sugar and heat to scalding. Cool slightly and add to the cornmeal mixture in a large mixing bowl. Gradually stir 6 cups of flour. Set in warm place to rise until double (approximately 2 hours). Next, add shortening, 1/2 cup sugar and salt. Mix well. Gradually add 6 cups of (warmed) flour and work in. Put a generous dusting of flour on board and turn dough mixture onto board. Work in more flour and knead for about 20 minutes. Divide into four equal parts and put in greased and floured 9 1/2 X 5 1/2 X 2 3/4-inch loaf pans. Brush tops of loaves with shortening and place in warm place to rise double (takes approximately 2 hours). Place in preheated 200° oven. Gradually turn heat up to 300°. Bake for 45 minutes. Take loaves out and brush tops with butter. Continue baking until done. Loaves will sound hollow when lightly tapped on bottom. Turn out on rack to cool. Total cooking will be approximately 1 hour to 1 hour and 15 minutes.

My Notes: I had success using Bob's Red Mill organic corn flour and the AP flour I used was King Arthur's Unbleached.
Somewhere I read that making sure you used corn meal with the germ was important, much of the corn meal today is degermed.
I warmed the flour before adding it in the last part by placing it in a pan on the stove after measuring it.
The cooked corn flour was very thick, I placed it in a qt. jar with lid, then in to the oven right away for the night. This develops the wild yeast and it is important to keep between 80° and 120°.