Salt-Rising Bread

Review and Herald Publishing Association · Washington, D. C. · Dec 15, 1910

Salt-Rising Bread

On the night before baking, take half a cupful of corn-meal, and a pinch each of salt and sugar. Scald this with new milk heated to the boiling-point, and mix to the thickness of mush. This can be made in a cup. Wrap in a clean cloth, and put in a warm place overnight. In the morning, when all is ready, take a one-gallon stone jar, and into this put one scant cupful of new milk. Add a level teaspoonful of salt and one of sugar. Scald this with three cupfuls of water heated to the boiling-point. Reduce to a temperature of one hundred eight degrees with cold water, using a milk-thermometer to enable you to get exactly the right temperature. Then add flour, and mix to a good batter; after the batter is made, mix in your starter that was made the night before. Cover the stone jar with a plate, put the jar in a large kettle of water, and keep this water at a temperature of one hundred eight degrees until the sponge rises. It should rise at least an inch and a half. When it has risen, mix to a stiff dough, make into loaves, and put into pans. Do not let the heat get out of the dough while working. Grease the loaves well on top, and set the bread where it will be warm to rise. After the loaves rise, bake in a medium oven for one hour and ten minutes. When you take the loaves from the oven, wrap them in a bread-cloth.—Selected.