Kentucky Salt Rising Bread
A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).
A historical recipe
Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 ingredients
- One cup sweet milk scalded
- a pinch of salt
- 1 pint of warm water
- 1 tablespoonful of lard
- ½ cup yeast
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- Contributed by Houston Eldredge, Fortress Monroe, Va.
- One cup sweet milk scalded;
- to this add a pinch of salt and enough corn meal to make a batter;
- put this in a warm place over night to sour.
- In the morning put in this 1 pint of warm water, then add enough flour to make a batter and set in a warm place to rise;
- this will take about two hours.
- To 3 sifters of flour add 1 teaspoonful of salt, 1 tablespoonful of lard, and ½ cup yeast;
- work up into a sponge, adding lukewarm water;
- set this to rise, which will take about three hours.
- When it has risen, bake in a slow oven for about 40 or 50 minutes.
Plating
Cookware for this recipe
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