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Salt-Rising Bread

Recipe Link: source: New York Times Heritage Cookbook

List of Ingredients





2 medium potatoes, peeled and sliced
3 1/2 tablespoons white or yellow cornmeal
2 1/2 tablespoons sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Boiling water
7 to 8 cups flour, divided
2 cups lukewarm milk
1/2 cup butter, melted
1 tablespoon salt
1/2 cup sugar



Recipe



The day before baking the bread, place the potatoes, cornmeal, 2 tablespoons sugar, the soda, baking powder and 1/2 teaspoon salt in a plastic or ceramic container.

Add boiling water to cover. Stir and set in a warm place overnight. The mixture will foam. Do not continue with the recipe if the mixture is not working.

Next morning, pour off and reserve the liquid. Discard the solids. Add 1 cup flour and beat to make a batter. Set in a warm place until batter rises.

Add milk, butter, 1 tablespoon salt, 1/2 cup sugar and enough remaining flour to make a soft dough. Knead 12 minutes. Shape into 2 loaves. Place each into a greased 9x5x3-inch loaf pan. Let rise until doubled.

Preheat oven to 350. Bake loaves 45 minutes or until done. Cool on a rack.
Makes 2 loaves.