Salt rising bread (w/sponge)
60 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Potatoes, med, peel & grate | |
| 3 | tablespoons | Cornmeal |
| 3 | tablespoons | Sugar |
| 3 | cups | Water |
| 1 | cup | Milk |
| 2 | tablespoons | Crisco |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| All purpose flour (enough) | ||
Directions
SPONGE: Put potatoes, cornmeal, sugar, salt and boiling water in ½ gal glass jar and stir. Set, uncovered, in warm spot overnight. Next day, strain off foam, keep the liquid and discard the rest.
BREAD: Bring milk to a simmer and add Crisco, baking powder and soda.
Blend in sponge. Put in large bowl, add enough flour to make a stiff batter which is still pliant enough to beat. Set in a warm place to rise to double. Add a little more flour to make dough stiff enough to shape into 3 loaves and let double. Bake at 350 for about an hour.
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