Recipe Salt Rising Bread (Bread)

Required Ingredients:

• 1 cup milk
• 1/2 cup cornmeal
• 1 tablespoon white sugar
• 1 teaspoon salt
• 2 cups warm water (110 degrees F/45 degrees C)
• 2 cups all-purpose flour
• 2 tablespoons white sugar
• 3 tablespoons shortening
• 1/2 teaspoon baking soda
• 1 tablespoon warm water (110 degrees F/45 degrees C)
• 6 cups all-purpose flour

Preparing/Cooking:

• To Make Starter: Heat the milk and stir in 1 tablespoon of the sugar, the cornmeal and 1 teaspoon of the salt.
• Place this in a jar in an electric skillet or crock pot with hot water in it.
• Maintain the temperature around 105 to 115 degrees F (40 to 47 degrees C) for 7-12 hours or until it shows fermentation.
• You can hear the gas escaping when it has fermented sufficiently.
• The bubble foam, which forms over the starter, can take as long as 24 hours.
• Do not go on with the bread-making until the starter responds.
• As the starter ferments, the unusual salt-rising smell appears.
• To Make The Sponge: In a medium-sized bowl add 2 cups of the warm water, 2 tablespoons of the sugar, the shortening and 2 cups of the all-purpose flour to the starter.
• Beat the sponge thoroughly.
• Put bowl back in the water to maintain an even 105 to 115 degrees F (40 to 47 degrees C) temperature.
• Cover and let rise until light and full of bubbles.
• This will take 2 1/2 to 3 hours.
• Dissolve the baking soda in 1 tablespoon of the warm water and combine it with the sponge.
• Stir 5 1/4 cups of the flour into the sponge; knead in more flour as necessary.
• Knead the dough for 10 minutes or until smooth and manageable.
• Cut dough into 3 parts.
• Shape dough and place it in three greased 9x5x3 inch pans.
• Place covered pans in warm water or uncovered pans in a warm oven with a bowl of hot water, maintaining a temperature of 85 degrees F (30 degrees C).
• It will take approximately 5 hours for the bread to rise 2 1/2 times the original size.
• The bread will round to the top of the pans.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake bread at 375 degrees F (190 degrees C) for 10 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 20 minutes or until light golden brown.
• YOU CAN DRY SALT RISING CULTURE!!! Save 1/4 cup of a successful sponge and pour it into a saucer, cover with cheesecloth and allow to dry.
• Store dried flakes in plastic in a cool, dry place or freeze until needed for salt rising bread.
• When ready to make the bread; dissolve the flakes in the new warm starter and continue with recipe.
• This will give a flavor boost to your bread.

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