INGREDIENTS

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