INGREDIENTS

INSTRUCTIONS

From: nicky02114@aol.com (Nichola Collins at America Online)
Date: 18 Mar 1995 05:46:00 -0700
This recipe comes from an out-of-print book called "American Regional
Cookery", written by Sheila Hibben, dated 1947.
Let milk cool to lukewarm and add salt, half the quantity of sugar, and the
corn meal.  Pour the mixture into a stone crock of jar, cover, and set in a
bowl of hot water.  Keep in a warm place about 6 hours, or until it
ferments.
When gasses escape freely, pour in the lukewarm water, and add lard,
remaining sugar, and 2 cups of flour, beating well.  Put jar back in bowl
of hot water, and let rise until batter is light and bubbly.
Turn into a warmed mixing bowl, and gradually stir in enough more flour to
make rather stiff dough.  Turn onto a floured board and knead for 12
minutes. Put into 2 greased bread tins, brush with milk, cover with a clean
cloth, and let rise in a warm place until two and half times original bulk.
Bake in moderately hot oven (375 degrees F.) for 10 minutes.  Lower heat to
350 degrees F. and bake 25 minutes longer.
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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