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Salt Rising Bread
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The Home-Baking Cookbook by N.Sylvester, Grosset/Dunlap 1973

Serves/Makes:2 loaves

  • 1 cup (225 ml) milk
  • 1 tsp (5 ml) brown sugar
  • 3 tbsp (45 ml) corn meal
  • 1 tbsp (15 ml) flour
  • 1/2 tsp (2 ml) salt
  • 2 cups (475 ml) flour
  • 2 cups (475 ml) warm water
  • 2 tbsp (30 ml) brown sugar
  • 2 tbsp (30 ml) melted butter
  • 4 to 4-1/2 cups (1050 ml) flour
  • Scald milk.
  • Using large bowl, mix milk, sugar, corn meal, flour and salt (first 5 quantities only).
  • Cover & set in a warm place overnight.
  • In the morning (mixture should be bubbley) add next 2 cups (475 ml) flour, warm water, 2 tbsp (30 ml) brown sugar and butter.
  • Beat thoroughly.
  • Cover and let rise until bubbley (from 1 1/2 to 2 1/2 hours).
  • Add the remaining 4 to 4-1/2 cups (1050 ml) flour.
  • Turn onto floured board and knead 10 minutes.
  • Shape into loaves.
  • Place in greased bread pans.
  • Cover and let rise until light (about 1 1/2 hours).
  • Bake at 425 degrees (225 C.) for 15 minutes, then at 375 degrees (200 C.) for about 35 to 40 minutes more.

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