Classic American Salt-Rising Bread
"This recipe comes to us courtesy of the late Bernard Clayton, a fine gentleman and author whose books we've long admired. We've made a few minor changes, but a very similar version of this recipe appears in Bernard Clayton's New Complete Book of Breads. Clayton, in turn, cited its publication by the Ladies Aid Society of the First Presbyterian Church of Polson, Montana, in 1912. Now, we're pleased to pass it along to you. This traditional American bread recipe, made without yeast, is worth saving — and savoring. We urge you to read this recipe start to finish before beginning, in order to plan a timeline. We also suggest you read our "tips," below — so you're not surprised by the bread's unusual aroma as it rises and bakes...."
INGREDIENTS
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1/4 cup milk
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2 tablespoons cornmeal
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1 teaspoon sugar
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1 cup hot water (120F to 130F)
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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1/2 teaspoon sugar
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1 1/2 cups King Arthur Unbleached All-Purpose Flour
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4 tablespoons soft butter
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1/2 teaspoon salt
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2 1/4 to 2 1/2 cups King Arthur Unbleached All-Purpose Flour
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