Feasley's Recipes

Stone Ground Corn Meal / Salt Rising Bread

bread~15 hrfrom the kitchen of Aunt LouisePhoebe Butler’s recipe box

cornmeal · milk · flour · sugar · baking soda · water · salt

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1 hr active · 15 hr total (times estimated)

Ingredients

Starter

  • 1/3 cup stone-ground cornmeal
  • 1 cup fresh milk, scalded

Sponge

  • 1 cup sifted flour
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • Boiling water (amount not specified)

Bread (Final Dough)

  • 2 quarts fresh milk
  • 1/2 cup sugar
  • 2 teaspoons salt
  • Flour, as needed (to make a soft, not-too-stiff dough)

Steps

Starter

  1. Combine the cornmeal and scalded milk; mix well.
  2. Keep warm until bubbly — about 12 hours. Begin around 4–5 PM so it is ready by morning. Can stir just before bed.

Sponge

  1. Combine the sifted flour, sugar, and baking soda.
  2. Add boiling water and stir until a thin dough forms.
  3. Add the thin dough to the starter and mix.
  4. Sprinkle flour over the top; let it start to rise until it comes to about 2 inches from the top of the pan.

Bread (Final Dough)

  1. Scald 2 quarts of fresh milk until a scum forms on top.
  2. Cool with cold water, then add 1/2 cup sugar and 2 teaspoons salt.
  3. Sift in flour until the mixture is thick, then add the sponge from the previous stage.
  4. Sprinkle flour on top and keep warm.
  5. Continue adding flour until a soft dough forms; shape into bread loaves. Dough should not be too stiff.
  6. Bake and enjoy. (No baking temperature or time specified.)