Salt Rising Bread (w/sponge)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads | 60 | Servings | |
INGREDIENTS
| 2 | Potatoes, med peel & grate | |
| 3 | T | Cornmeal |
| 3 | T | Sugar |
| 3 | c | Water |
| 1 | c | Milk |
| 2 | T | Crisco |
| 2 | t | Baking powder |
| 1 | t | Baking soda |
| All purpose flour, enough |
INSTRUCTIONS
SPONGE: Put potatoes, cornmeal, sugar, salt and boiling water in 1/2 gal glass jar and stir. Set, uncovered, in warm spot overnight. Next day, strain off foam, keep the liquid and discard the rest. BREAD: Bring milk to a simmer and add Crisco, baking powder and soda. Blend in sponge. Put in large bowl, add enough flour to make a stiff batter which is still pliant enough to beat. Set in a warm place to rise to double. Add a little more flour to make dough stiff enough to shape into 3 loaves and let double. Bake at 350 for about an hour. 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: 6
Calories From Fat: <1
Total Fat: <1g
Cholesterol: <1mg
Sodium: 39.6mg
Potassium: 6.9mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: <1g