Salt-Rising Bread, or Pioneer Bread

By

This old-fashioned method of making bread with a cornmeal starter is worth the effort! It's a good thing this recipe makes 3 loaves - everyone will want "one more slice"!

  • 36
  • 600 mins

Ingredients

  • 8 tablespoons cornmeal
  • Pinch salt
  • Pinch baking soda
  • 1 teaspoon sugar
  • Scalding hot water
  • 1 quart milk
  • 1 1/2 teaspoons salt, divided
  • 4 cups all-purpose flour
  • 3 to 4 tablespoons shortening, butter or lard
  • Additional flour, if needed
  • Butter for tops of loaves

Preparation

Step 1

The night before you wish to do your baking:

Put cornmeal in a pint jar. Add a pinches of salt and soda. Add sugar.

Add enough hot water to fill the jar. Stir well. Cover with a lid and let stand overnight in a warm place.

The next morning, combine of milk, cornmeal mixture, 1/2 teaspoon salt and flour. Stir well to make a stiff batter.

Cover and place the entire bowl in a container of warm water and set in a warm place. You will likely have to drain some of the water off and replace with warmer water on a continuing basis. Try to hold the temperature as constant as possible. It will take 3 to 4 hours to rise. If it is very slow in rising, you can stir it again, then place the bowl back in the warm water.

When the dough rises, combine 1 teaspoon salt, shortening and flour enough to make a stiff dough. Knead 10 minutes.

Preheat oven to 375°F.

Shape dough into 3 loaves. Grease the sides of the loaf pans well with butter, then place the loaves in pans and let rise until they are doubled in bulk, about 45 minutes to 1 hour.

Bake 30 to 40 minutes. When the bread has finished baking, grease the crust heavily with butter as soon as you remove from the oven.

You'll also love

You'll also love