82. SALT-RISING BREAD.--Recipes for bread would be incomplete if mention were not made of salt-rising bread. Such bread differs from ordinary bread in that the gas that causes the rising is due to the action of bacteria. Salt-rising bread is not universally popular, yet many persons are fond of it. Its taste is very agreeable, and, as a rule, its texture is excellent; however, it always has an unpleasant odour. The method given in the accompanying recipe for salt-rising bread differs in no way from the usual method of making it. It is very necessary that the first mixture of corn meal, salt, sugar, and milk be kept at a uniformly warm temperature in order to induce bacteria to grow. Any failure to make such bread successfully will probably be due to the violation of this precaution rather than to any other cause.

• 1 c. fresh milk
• 1/4 c. corn meal
• 1 tsp. salt
• 2 tsp. sugar
• 2 c. lukewarm water
• 7 c. white flour
• 1/2 c. white flour additional for kneading

Scald the milk and pour it over the corn meal, salt, and sugar. Allow this mixture to stand in a warm place for several hours or overnight, when it should be light. To this batter add the warm water and enough flour to make a drop batter. Allow this to stand in a warm place until it is light; and then add the remainder of the flour so as to make a dough, and knead. Allow this to rise, shape it into loaves, put it in pans, let it rise again, and bake.

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