2 potatoes, med, peel & grate
3 tbsp cornmeal
3 tbsp sugar
3 cup water
1 cup milk
2 tbsp crisco
2 tsp baking powder
1 tsp baking soda
1 all purpose flour (enough)
A Recipe for
Salt Rising Bread (W Sponge)
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
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This Recipe for Salt Rising Bread (W Sponge) is one of thousands in the Recipes-to-go Bread Cookbook.
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Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
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Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
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This is a recipe for Salt Rising Bread (W Sponge) from the recipe cookbook of Recipes-to-go (Bread)
Forget love... I'd rather fall in chocolate! |
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Forget love... I'd rather fall in chocolate! |
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SPONGE: Put potatoes, cornmeal, sugar, salt and boiling water in 1/2
gal glass jar and stir. Set, uncovered, in warm spot overnight. Next
day, strain off foam, keep the liquid and discard the rest.
BREAD: Bring milk to a simmer and add Crisco, baking powder and soda.
Blend in sponge. Put in large bowl, add enough flour to make a stiff
batter which is still pliant enough to beat. Set in a warm place to
rise to double. Add a little more flour to make dough stiff enough to
shape into 3 loaves and let double. Bake at
350 for about an hour.
Serves: 60
Salt Rising Bread (W Sponge) Recipe brought to you by Recipes To-Go