Evening star. [volume] (Washington, D.C.) 1854-1972, 1951-07-31
SALT RISING BREAD.
From Mrs. c. w. w.,
Tnko7nn Park

1GEOnIG FQTK.j
This is to the reader who re-
quested recipes for salt rising
bread. Please pardon my delay in
answering. as I did not see your
request myself, but was informed
of it by a friend. I can readily
understand your desire to have
this luscious old-fashioned bread
for l, too, sought for long time
in vain before finding it After al
long and diligent search, I've come
up with the following three re-
cipeS. I believe all of them should
be dependable. but can't say for
sure, because I've had no chance
to try any of them so far.
I. Part l starter Mix together
in the order given: l cup grated
potato. 2 tablespoons white corn
meal l teaspoon salt. teaspoon
sugar and l quart OF boiling
water. Let stand uncovered in a
warm place $50 to IS degrees for
about IL hours. Part 2 (sponge)
In the morning, strain the starter
There should be about 2 cups of
liquid. Sift together and stir into
this liquid 2Ea cups sifted -four. l
teaspoon soda, 2 teaspoons sugar
and / teaspoon salt. Mix thor
oughly and beat until smooth. Let
stand uncovered in a warm place
for about 112 hours. Part 81
(dough). Mix in saucepan u cup
milk, Y cup water. Bring to boil
and remove from the heat. Stir
in tablespoons sugar, % cup
shortening. Cool to lukewarm
Add to sponge. Mix in gradually
to make a firm dough 6 cups
Sifted -four. Turn out Oh lightly
Toured board. Knead lightly I'M
til very smooth and elastic Round
up and place in well-greaseo bowl;
turn once to bring creased side
up Cover with damp cloth. Let
stand in warm place about 2 hours.
Divide dough into halves for 2
loaves. Round up each piece on
lightly Toured board. Mold into
loaves as follows: Flatten dough
into oblong shape, pressing out
any air. Work quickly with closed
fists, back of fingers on dough.
Fold dough in half and f1atten
again (presSing out all air. Lift
dough by ends and pull Slapping
center of dough on table sew
eral times to elongate the dough.
Bring ends to center, overlap
and seal them well with knuckles.
Take hold of further edge of long
side and fold over y of the way
toward you and seal well. Fold
over another % and seal and fold
again to edge nearest you. Seal
again and roll to tighten. Seal
each end. Place. in 2 creased loaf
pans, 812x412x212 inches. Cover
with damp cloth. Let stand in
warm place for l to l u hours. Bake
in hot oven, 425 degrees. for Is
minutes, then reduce to quick
moderate 375 degrees and bake
80 minutes longer. NOTE: For
best results. it is very important
to keep the starter, sponge and
dough in a warm place $50 to IS
degrees at all times. Salt rising
bread is not as light as yeast
bread. 1t is very moist, with a
close texture.
II. Part Measure u cup
coarse white corn meal. Scald and
pour over the cornmeal l cup OF
milk. Let stand in warm place
until it ferments, about 2 hours.
Part 2-Heat to lukewarm 3 cups
of milk, "a tablespoon salt, table
spoon sugar and 5 tablespoons
lard. Stir in 312 cups sifted bread
flour. Stir into this the cornmeal
mixture. Place bowl in pan Of
lukewarm water for 2 hours, or
until bubbles work up from the
bottom. Part Stir in cups OF
sifted bread flour. Knead in until
smooth 212 cups sifted flour.
Place dough in 3 creased 5x10-
inch loaf pans and let stand until
double in bulk. Bake in 350-de-
gree oven for Is minutes, then in
crease heat gradually to 425 de-
grees and bake l hour.
III. One cup milk, 2 tablespoons
white cornmeal, l teaspoon salt.
tablespoon sugar, l tablespoon
melted shortening tmay be omit
ted and flour. Scald the milk.
Allow it to cool to lukewarm then
add sugar, cornmeal and salt. II
shortening is used. add it also.
Place in heavy crock or bowl and
surround with water Q2O de-
grees). Allow the mixture to stand
or 7 hours. until it shows signs
of fermentation. This leaven
contains enough liquid for one
loaf. For each additional loaf to
be made add l cup water, l tea
spoon salt, / tablespoon sugar,
tablespoon shortening. Beat thor
oughly and put the sponge to set
again at 100 degrees. When it is
very light, add more flour grad
ually until the dough is so stiff
that it can be kneaded without
sticking to the hands. Knead 10
or IS minutes and put at once into
pans. Allow to rise to 212 times
ORIGINAL hulk and bake