SALT-RISING BREAD, OR PIONEER BREAD RECIPE - (4.1/5)

Salt-Rising Bread, or Pioneer Bread Recipe - (4.1/5) image

Provided by Pattywak

Number Of Ingredients 11

8 tablespoons cornmeal
Pinch salt
Pinch baking soda
1 teaspoon sugar
Scalding hot water
1 quart milk
1 1/2 teaspoons salt, divided
4 cups all-purpose flour
3 to 4 tablespoons shortening, butter or lard
Additional flour, if needed
Butter for tops of loaves

Steps:

The night before you wish to do your baking: Put cornmeal in a pint jar. Add a pinches of salt and soda. Add sugar. Add enough hot water to fill the jar. Stir well. Cover with a lid and let stand overnight in a warm place. The next morning, combine of milk, cornmeal mixture, 1/2 teaspoon salt and flour. Stir well to make a stiff batter. Cover and place the entire bowl in a container of warm water and set in a warm place. You will likely have to drain some of the water off and replace with warmer water on a continuing basis. Try to hold the temperature as constant as possible. It will take 3 to 4 hours to rise. If it is very slow in rising, you can stir it again, then place the bowl back in the warm water. When the dough rises, combine 1 teaspoon salt, shortening and flour enough to make a stiff dough. Knead 10 minutes. Preheat oven to 375°F. Shape dough into 3 loaves. Grease the sides of the loaf pans well with butter, then place the loaves in pans and let rise until they are doubled in bulk, about 45 minutes to 1 hour. Bake 30 to 40 minutes. When the bread has finished baking, grease the crust heavily with butter as soon as you remove from the oven.