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set rising, take 1 table-spoonful of sifted corn meal, scald it by pouring over it 1 pt. of boiling water and stir quickly. To this add cold water until just hot enough not to scald. Then add a large tea-spoonful of coarse salt, a pinch of soda, a pinch of sugar, and flour enough to make a stiff batter. When risen, sift 4 or 5 qts. flour into the bread bowl. Make a hole in the center and put in a table-spoonful of sweet lard or butter. Pour over this 3 pts. of warm water. Then add your rising. Mix and work in loaves; grease on top. This makes 3 large loaves. When risen to top of pan, bake. Bake in long, deep tin pans, and from a % to % of an hour. When done, let remain in the oven about 10 minutes to soak. Do not wrap it up, but lay on the table until cool. Then put away in a large stone jar. Cover closely, and you will have nice moist, sweet bread. I" use coarse flour to set rising and fine to make it up when I can get both. I have had 18 years' experience, and my bread is No. 1. "
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