SALT-RISING BREAD
Source of Recipe
The Birmingham News, submitted to this forum by Mark
List of Ingredients
2/3 Cup milk
1/2 Cup freshly ground white corn meal
2 Cups lukewarm water
1/4 teaspoon baking soda
11 to 12 Cups all-purpose flour, sifted
2 Cups boiling water
1/4 Cup shortening
1 Tablespoon salt
3 Tablespoons sugar
Recipe
Scald milk; add corn meal; beat thoroughly. Cover and let stand in a warm place overnight. In the morning, the mixture should be light, spongy and bubbly. If the mixture has not been kept sufficiently warm, and therefore has not fermented enough, place the container in hot water and let stand until the mixture is full of bubbles - about 1 hour.
To the 2 cups of lukewarm water, add soda and about 3 cups of the flour, or enough to make a thick batter; add corn meal sponge and beat well. Place in a pan of warm (almost hot) water and keep in a warm place about 1 hour, or until very light and full of bubbles; stir down.
To the boiling water, add the shortening, salt and sugar; let stand until lukewarm. Add to sponge and mix thoroughly. Add enough of the remaining flour to make a stiff dough. Turn out on a lightly-floured board and knead about 10 minutes, or until smooth and satiny. Divide into three equal portions, form into balls and let stand, covered, about 10 minutes.
Shape into loaves and place in well-greased loaf pans (about 9 1/2 inches by 5 1/2 inches); brush lightly with melted shortening; let stand in a warm place about 1 1/2 to 2 hours, or until doubled in bulk.
Bake in a hot oven (400°) about 40 to 50 minutes. Brush tops of baked loaves with melted butter. Makes three 1 1/2-pound loaves.
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