Directions: |
Directions:Make your STARTER by heating the MILK and stirring in 1 Tablespoon of SUGAR. Add the CORNMEAL, 1 Teaspoon of SALT and 1/4 Teaspoon of BAKING SODA. Place this in a jar and place the jar into a Crock Pot with Hot Water in it. Maintain the temperature around 105°F. to 115°F. for 7 to 12 hours, or until it shows signs of fermentation. You can hear the gas escaping when it has fermented sufficiently. The Bubble Foam, which forms over the STARTER, can take as long as 24 hours. Do not continue with the bread-making until the STARTER responds. You should notice the unusual Salt-Rising smell as it ferments.
When the STARTER is bubbly, it is time to make the SPONGE. Place the STARTER Mixture into a medium-size bowl. Stir in 2 Cups of WARM WATER, 2 Tablespoons of SUGAR, the SHORTENING and 2 Cups of FLOUR. Beat the SPONGE thoroughly and then cover and let it rise until it is light and full of Bubbles. This will take 2 1/2 to 3 hours.
When ready, dissolve 1/2 Teaspoon of BAKING SODA in 1 Tablespoon of WARM WATER and combine it with the SPONGE. Stir in about 5 1/4 Cups of FLOUR and mix together well. Knead in more FLOUR as necessary. Knead the DOUGH for 10 minutes, or until it is smooth and manageable. Cut the DOUGH into 3 equal parts. Shape each Section and place it into a greased 9 X 5 X 3-inch Loaf Pan. Place the uncovered Pans in a warm oven with a bowl of Hot Water, maintaining a temperature of about 85°F. It will take approximately 5 hours for the BREAD to rise 2 1/2 times the original size. The BREAD will round to the top of the Pans.
Preheat your oven to 375°F. Bake the BREAD at 375°F. for 10 minutes, then reduce the temperature to 350°F and continue to bake another 20 minutes, or until the LOAVES are a light golden brown. Remove from the oven and turn the LOAVES out to cool completely. |
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Notes: |
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Notes: Salt Rising Bread IS NOT AN EASY BREAD TO MAKE! It is tricky, but worth the effort for one who loves that very different, pungent smell of salt-rising bread. This is how Mom makes this Special Flavored Bread. The Cornmeal used for the starter must contain the inner germ of the Corn and a constant warm temperature must be maintained.
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