Evening Republican, Volume 20, Number 305, Rensselaer, Jasper County, 23 December 1916 — GOOD SALT RISING BREAD [ARTICLE]

GOOD SALT RISING BREAD

Altho most people of ©*t yeast bread, there are many who would enjoy salt rising bread occasionally If they could get It. We used to wish for this bread, but it is only of late that I learned how to make It successfully, and following is my methqd: On the morning of the day previous to which I wish to bake the bread, I bring a small half pint of sweet milk to a boll. J add to it while scalding hot enough corn meal to make quite thick, then cover this and keep very warm, but not hot, by putting It in a howl and setting the bowl in a jar of water, which I keep quite warm. It may take till night for this to rise. When light it will look bubbly, and give forth a crackling sound when pressed slightly. This may be used next day; if kept in a cool place It will keep several days. Now for the baking. Early in the morning into a deep bowl put 1 teaspoonful each of salt, sugar and soda, glso a few spoonfuls of new milk; scald this mixture with a pint of boiling water. Stir and let stand till it, will not scald the "rising," then add the* rising made on the previous day (this Is sometimes called lightening). Add flour to make a stiff batter. Keep warm by setting the bowl in warm water. Let this also get very light. If your bowl Is not large the rising will soon run over. Have your bread panready with sifted flour for kneading; make a bed in the middle of the flour, and in this pour the following: To tbe contents of bowl add wetting, consistency of one pint of half sweet milk and half water for each loaf wanted, and salt as for any bread. Stir well, let stand a minute to allow the corn meal to settle, then pour all but the meal Into the flour. If the meal is left in the bread will be coarser. Stir the flour into the wetting, leave a wall or lining of flour around the pan. Make as thick as yeast bread sponge, cover the top with flour and set in a warm place until the sponge rises high enough to crack the covering of flour in all directions. Then mix in /lour to form a loaf, being careful not to get too stiff. The minute you have a smooth, firm but not hard ioaf it is ready for the tins, which should be filled just a trifle over half full. Set these also in a warm place, and when raised a little beyond the tops of the pans place in the oven, and bake from one half to three quarters of an hour, according to size of loaves. Salt-rising Dumplings.—These are ' (he best ever." Take some of the dough when ready for the tins, and knead into small biscuit; have some uice broth (chicken or beef) warm but not scalding into which pan the dumplings. Let them rise in the warm broth until light, then put the kettle over the fire and boil 25 or 30 minutes. Success with salt rising bread depends on keeping the sponge and dough warm; otherwise the work is easy, md after the "lightening’’ Is made, tne rest of the process is quickly done. The bread is very sweet and wholesome. Try it.