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Salt rising Bread Recipe

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This recipe for Salt rising Bread, by , is from Mary's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Margaret Beyrle (Diebold)


2 Tsps. (rounded) corn meal
1/2 tsp. salt (level)
1/2 tsp. sugar (level)
1/2 cup boiled sweet milk
Let sit over night.

Add next day
flour to mix.
1 tsp sugar
1 tsp. salt

Start about 500 in the evening. Scald corn meal + other ingredients and work into a mush. Set in a warm place until the next morning.. Than add other ingredients. Put baking soda into a pint of boiling water.; Add cold water until liquid mixture is luke warm and make into a thick batter with the flour.. Now add the mush made from the night before and mix briskly. for a minute or two. Turn into a a closed vessel and set into a kettle of warm water.Take care to keep the "sponge" ofm uniform temperature. The water in the kettle should be as hot as the hand can bear. Put a plate kettle under the vessel holding the "sponge" lest it get to hot.
When light and foamy, make into a dough with flour adding a tablespoon of lard. . Mould with hands. Put into pan. When light, bake for 25-30 minutes in a good oven.

Salt rising bread does not require as long to rise or bake as yeast bread.

Scald vessel in soda and water before using.




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