Salt Rising Bread

Starter

• 1 cup milk
• 1/2 cup cornmeal
• 1 teaspoon honey

Dough

• Scalded milk (quantity not specified on card)
• Honey (quantity not specified on card)
• Salt (quantity not specified on card)
• Baking soda (quantity not specified on card)
• Melted butter (quantity not specified on card)
• 9–11 cups flour (added in two stages: 5–6 cups, then 4–5 cups), plus extra for kneading

Starter

1. Scald 1 cup milk and pour over the cornmeal and honey in a bowl.
2. Mix lightly, then place the bowl in a pan of warm water.
3. Set the pan on a heating pad set to low. Cover tightly and let stand 24 hours, or until the mixture ferments. The aroma of the mixture will let you know when it is ready. When it has fermented, bubbly foam will appear on top.

Dough

4. Scald the milk and pour into a separate mixing bowl. Add honey, salt, and baking soda.
5. Add melted butter and stir the mixture well. Set aside and cool to lukewarm.
6. When lukewarm, add about 5 to 6 cups flour, stirring in 1 cup at a time.
7. Add the cornmeal starter and beat with a wooden spoon for about 4–5 minutes.
8. Place bowl in warm water again and put on a heating pad set to low. Cover and let stand 2 to 3 hours. Batter should be bubbly and larger in bulk.
9. Add about 4 to 5 cups flour to make a soft dough. Turn onto a floured board and knead until dough is smooth and elastic.
10. Shape into 3 loaves. Place in greased 9×5-inch bread pans.
11. Place pans in a warm place for the second rising. Dough will fill only about 1/3 of the pan; when risen it should fill about 2/3 of the pan. Be careful not to let the dough over-rise or it will sour.
12. Bake at 375°F for 45 to 50 minutes. The loaves will sound hollow when done.