SALT RISIN' BREAD
(a grandma favorite from 60 years ago. Not easy to make it come out Right. This one has nearly disappeared.)
1 CUP WHOLE MILK
2 TABLESthingyS OF GRANULATED SUGAR
1 1/2 TEASthingyS SALT
1/3 CUP WHITE CORNMEAL
1 CUP LUKEWARM WATER
4 1/2 CUPS SIFTED ALL PURPOSE FLOUR
2 TBSP LARD
Scald milk. Remove from fire and stir in 1 tbsp. granulated sugar, the salt, and corn meal. Mix thoroughly and turn into a 2 quart jar or pitcher; cover and set in a pan of water which is hot to the hand, or 120 degrees. Let the mixture stand, in the hot wter in a warm place for 6 or 7 hours, or until it has fermented.
When the gas escapes freely, stir in the water mixed with1 tbsp. granulated sugar. Then stir in 2 cups of sifted flour and beat thoroughly. Return the jar to the hot water bath (120 degree) and let the sponge rise until it is very light and full of bubbles.
Turn the sponge at once into a large warm mixing bowl and gradually stir in 2 1/4 cups sifted white bread flour, or just enough to make a stiff dough. Divide the dough in half, shape into loaves and place in bread pans that have been generously greased with lard.
NOTE that so far no fat has been used. NOW brush the loaves with 2 tbsp. lard melted to spreading consistency. Cover the two loaves with a light, clean,dry towel (or a double thickness of cheesecloth), and let them rise in a warm place until the dough is 2 1/2 times its original bulk.
Bake in the oven at 375 degrees for 10 minutes only, then lower the heat to moderate (350) and continue baking for 25 minutes longer.
You should further note that the sponge and dough of salt risin' bread require a higher temperature (120 degrees) for rising than the yeast mixtures. After the rising, the temperature of 120 should be kept as steady as possible. Homemade salt risin' bread is not so light as yeast bread is, but it is moist and crumbly.