Salt-rising bread is not universally popular, yet many persons
are fond of it. Its taste is very agreeable, and, as a rule, its texture
is excellent; however, it always has an unpleasant odour. The method
given in the accompanying recipe for salt-rising bread differs in no way
from the usual method of making it. It is very necessary that the first
mixture of corn meal, salt, sugar, and milk be kept at a uniformly warm
temperature in order to induce bacteria to grow. Any failure to make
such bread successfully will probably be due to the violation of this
precaution rather than to any other cause.
SALT-RISING BREAD
(Sufficient for Two Loaves)
1 c. fresh milk
1/4 c. corn meal
1 tsp. salt
2 tsp. sugar
2 c. lukewarm water
7 c. white flour
1/2 c. white flour additional for kneading
Scald the milk and pour it over the corn meal, salt, and sugar. Allow
this mixture to stand in a warm place for several hours or overnight,
when it should be light. To this batter add the warm water and enough
flour to make a drop batter. Allow this to stand in a warm place until
it is light; and then add the remainder of the flour so as to make a
dough, and knead. Allow this to rise, shape it into loaves, put it in
pans, let it rise again, and bake.
RECIPES FOR ROLLS, BUNS, AND BISCUITS
83. While the preceding recipes call for bread in the form of loaves, it
should be understood that bread may be made up in other forms, such as
rolls, buns, and biscuits.
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