Ingredients Jump to Instructions ↓

  1. 1 cup milk -- scalded

  2. 1 teaspoon salt

  3. 1/4 cup corn meal

  4. 1/2 cup lukewarm water

  5. 1/2 cup lukewarm milk

  6. 1 tablespoon sugar

  7. 2 tablespoons shortening

  8. 3 1/4 cups white flour -- approximate melted butter y -- preferably -- unbleached

Instructions Jump to Ingredients ↑

  1. Preparation : Makes 1 8-inch loaf Remove scalded milk from heat and stir in sugar, salt, and corn meal. Turn into a 2-quart jar or pitcher and set in pan of hot water (110 - 115 F). Let stand uncovered in a warm place 20 to 24 hours, until it ferments.* When gas escapes freely, proceed with the next step. Beat the water, milk, sugar, shortening, and 2 1/4 cups of the flour into the mixture in the jar. Put the jar or pitcher of "risin'" in a pan of hot water (115 F) and let rise until the sponge is very light and full of bubbles. Empty the sponge into a thoroughly greased warm bowl and gradually blend in the remaining cup of flour to make a stiff dough. Turn the dough out onto a floured working surface and let rest while you clean and grease the bowl again. Knead the dough until smooth. Return the dough to the bowl and let rise until double in volume - 2 hours or more. Shape into a loaf and put in well-greased loaf pan. Brush with melted butter, cover, and put in a warm place to rise. It should gain two and a half times its original bulk. Bake at 375 F for 10 minutes; turn heat to 350 F, and continue baking about 25 minutes. * The pan of water can be set on a heating pad turned on lo


Send feedback