Time Consuming Salt Rising Bread Recipe

Blog post #156 of 365

Salt Rising Bread

Doris Musick, Cleveland, VA

Pint Jar
8 T Cornmeal
Pinch plus 1/2 t Salt
Pinch Soda
1 t Sugar
Water (scalding hot)
1 quart Milk
4-5 cups Flour
3-4 T butter lard or shortening

The night before you plan to bake make a starter

Using a pint jar add 8 T Cornmeal, a pinch each of salt & soda, and 1 t sugar mix well. (Put the lid on and shake it.) Cover in scalding hot water stir and cover. Keep it warm all night. Wrap in a towel then put in a paper bag then put in a warm place (away from drafts) overnight.

In the morning combine 1 quart of milk, 1/2 t salt with the starter and enough all purpose flour to make a stiff batter. About 4 cups.

Stir well. Cover the batter and place the entire bowl in a container of warm water for 3-4 hours keeping the warm water warm. (Replacing the warm water as it cools down.) If it takes longer to rise stir again and place the bowl in warm water again.

When dough rises,combine 1 t salt, 3-4 T fat (lard, butter or shortening) and more flour (enough to make a stiff dough.) Knead 10 minutes.

Shape into three loaves. Grease 3 loaf pans well with butter. Let rise until the double in size. About 45 minutes to an hour.

Bake at 375 for 30 to 40 minutes. Remove from oven and grease heavily with butter right after removing from the oven.

I love homemade bread!