Salt-Rising Bread

Cooking Instructions

At noon before you make bread, slice two medium size Irish potatoes into a quart jar. Add 2 tablespoons sugar, 2 tablespoons white corn meal, and a small pinch of soda. Pour 2 cups of boiling water into the jar. Put on the lid but do not screw it down. Set in warm place until morning, when there should be about an inch of foam at the top. You will notice an odd odor. If the mixture doesn't have the foam and odor, do not use it. The success of salt-rising bread depends on the yeast. Thus you are saved much time and material by having the yeast just right.

Scald, but do not boil, one quart of sweet milk; cool to lukewarm; add 2 tablespoons of sugar, a small pinch of soda, and one cup of the liquid drained from the jar containing the yeast. Add enough flour to make a stiff batter. Set in a warm place until it doubles in bulk. Add 2 tablespoons of salt, shortening about the size of an egg, and 1 tbsp of sugar. Add enough flour to make dough stiff enough to handle. Knead 20 minutes, make into loaves, put into greased pans, and let rise in a warm place until it doubles in bulk. Bake in moderately hot oven (350F) for one hour.