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Salt Rising Bread

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4 tablespoons white cornmeal
2 tablespoons sugar
1-1/2 teaspoons salt
1 cup milk
1 cup warm potato water
2 tablespoons lard (melt)
about 5-1/4 cups flour (sifted)

Note: this bread is not as light as yeast bread. sift flour before measuring.


The afternoon before baking scald milk, add one half sugar and salt, stir in meal using a bowl. Cover, let stand in warm place overnight. Next morning stir in warm water, sugar, shortening, and 2 cups of flour. Beat well. Place in pan of warm water, cover and let rise. Turn into warm mixing bowl, slowly stir in remaining flour to make a stiff dough. Knead ten minutes. Place in greased bread pans. Brush with melted better. Cover let rise in warm place to 2-1/2 times it's size. Bake in 375 degrees F., and bake about 25 minutes.

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