Recipe: Salt-Rising Bread (New York Times Heritage Cookbook)

SALT-RISING BREAD

2 medium potatoes, peeled and sliced
3 1/2 tablespoons white or yellow cornmeal
2 1/2 tablespoons sugar, divided use
1/2 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon plus 1/2 teaspoon salt, divided use
Boiling water
7 to 8 cups flour, divided use
2 cups lukewarm milk
1/2 cup butter, melted
1 tablespoon salt
1/2 cup sugar

The day before baking the bread, place the potatoes, cornmeal, 2 tablespoons sugar, baking soda, baking powder, and 1/2 teaspoon salt in a plastic or ceramic container. Add boiling water to cover. Stir and set in a warm place overnight. The mixture will foam. Do not continue with the recipe if the mixture is not working.

THE NEXT MORNING:
Pour off and reserve the liquid. Discard the solids. Add 1 cup flour and beat to make a batter. Set in a warm place until batter rises.

TO SHAPE AND BAKE:
Grease 2 (9x5x3-inch loaf pans).

Add milk, butter, the remaining 1 tablespoon salt, 1/2 cup sugar and enough remaining flour to make a soft dough. Knead 12 minutes.

Shape into 2 loaves. Place each into prepared loaf pan. Let rise until doubled.

Preheat oven to 350 degrees F.

Bake loaves 45 minutes or until done. Cool on a rack.

Makes 2 loaves
Adapted from source: New York Times Heritage Cookbook by Jean Hewitt