| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads | 6 | Servings | |
INGREDIENTS
| 2 | T | Corn meal |
| 1/2 | pt | Water |
| 1/2 | t | Salt |
| 1 | qt | Milk |
| 1 | t | Salt |
| 8 | c | Flour, variable |
INSTRUCTIONS
"Salt rising bread is leavened by the fermentation of flour and milk. Bacteria are most important actors in this play. The yeast plants of the air find the batter a good stage for development. Salt rising bread needs more heat while fermenting and a much longer time to bake. Here is a good example:" Stir 2 Tbsp. of corn meal into 1/2 pint of water heated to 130 F. Add 1/2 tsp. of salt and mix very well. Put this in a jar or crock, cover and place it in a pan of water at 160 F. Keep overnight in a warm place. In the morning, warm 1 quart of milk; add 1 tsp. salt and enough warm flour to make a heavy batter. Gradually add the overnight corn meal and beat well for a few moments. Cover and keep in a warm place about 2 hours. Gradually add flour and beat mix until it becomes a very soft dough. Turn out on a floured board and knead until it is elastically smooth. Divide equally into four portions, mold into loaves, and place each in a greased bread pan. Cover with a clean cloth and keep in a warm place for 1/2 hour. Bake in a 350 F. oven for 1 hour. From: Uncle John's Original Bread Book Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 91
Calories From Fat: 29
Total Fat: 3.3g
Cholesterol: 13mg
Sodium: 659.9mg
Potassium: 235.5mg
Carbohydrates: 9.8g
Fiber: <1g
Sugar: 8.2g
Protein: 5.6g