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| Posts: 3376 | Location: Texas | Registered: Mar 29, 2007 |  |
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This might be what you want. I copied it exactly as printed.
Salt Rising Bread
Sponge:
1 cup milk
2 tablespoons corn meal
1 teaspoon salt
1 tablespoon sugar
Second Sponge:
1 cup lukewarm water
1 teaspoon salt
1 tablespoon sugar
2 tablespoons shortening
2 cups sifted flour
Dough:
3 1/4 cups sifted flour (about)
Scald milk, cool to lukewarm, add corn meal, salt and sugar, pour into furit jar or pitcher, cover and place in pan of hot water (120 degrees F.). Let stand 6 or 7 hours or until signs of fermentation (gas bubbles) appear. Add ingredients for second sponge, beat thoroughly and again cover and place in pan of hot water (120 degrees F.). Let rise until very light; then add remaining flour gradually until dough is stiff enough to be kneaded. Knead 10 to 15 minutes, shape into 2 loaves, place in greased bread pans, brush top with melted shortening, cover and let rise until very light, more than doubled. Bake in moderate over (375 degrees F.) for 10 minutes, then lower to 350 degrees F. and bake 25 to 30 minutes longer. If more than 2 loaves are to be made, for each additional loaf, add the amount of ingredients listed for "second sponge" except for the flour, at the time second sponge is made. Add 1 cup flour only for each additional loaf to be made and add 1 3/8 cups more (about) when making the dough. Makes 2 loaves.
From "The American Woman's Cook Book" 1950 edition.
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| Posts: 52 | Location: Iowa | Registered: Sep 18, 2002 | |
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I don't have the recipe that you are looking for, but do have a story to tellyou. My daughter has started to make bread and is always complaining that it dosn't "taste like grandmas" so for her birthday( as a joke of sorts) I gave her a jar of bacon grease! That is the surprize ingreadient in my mothers bread!
She also used it to brush on the crust of the bead when she took it out of the oven to keep the crust soft. Maybe not the healthest thing in the world, but boy does it make for great tasting bread!!!!! Mom also used bacon grease to fry just about everything. And dad loved it as a spread on his toast with a little salt sprinkled on it.
msmarymac2
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