MMMMM----- Recipe via Meal-Master (tm) v8.02
 
       Title: SALT RISING BREAD
  Categories: Breads
       Yield: 1 loaf
 
       1 c  Milk; scalded and cooled
       1 ts Salt
       1 T  Sugar
       2 T  Cornmeal; white preferred
       1 T  Butter
       3 c  Flour
 
   Add the salt, sugar, corn meal, and butter to the milk. Place this in
   a glass fruit jar or a heavy crockery pitcher and surround it with
   water at about 120 F.  Allow it to stand 6 to 7 hours or until it
   starts to ferment. If it has “worked” enough, the gas can be heard as
   it escapes. This leaven contains enough liquid for 1 loaf. If more
   loaves are wanted, add 1 cup water, 1 teaspoon salt, 1 Tablespoon
   sugar, and 1 Tablespoon butter for each additional loaf.  Make a soft
   sponge by adding 1 cup flour to each loaf to be made. Beat well. Put
   the sponge to rise again at 120 F. When it is very light, add more
   flour (2 cups flour for each loaf) gradually so that the dough can be
   kneaded and not stick to hands. Knead 10 to 15 minutes. Put in a
   greased pan. Let rise until 2-1/2 times its original size. Bake in
   hot oven 15 minutes and then a moderate one for 45 more.
 
   Notice that there is no yeast in this bread except the wild yeast that
   comes from the air. While it is baking there is a disagreeable odour
   that disappears when the bread is baked.  It always has a peculiar
   flavour, disliked by some and prized by others.
 
   It is never so light as bread made with yeast.  A loaf made with 1 cup
   liquid will not rise to the top of a standard-sized bread pan. Do not
   try to keep this fine-grained white bread for long as it dries out.
 
                 From:  “Breads and More Breads”
                        Lois Lintner Sumption & Marguerite Lintner Ashbrook
                        The Manual Arts Press, Peoria, Illinois, 1941
 
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