Salt Rising Bread

Recipe View 5 mins To Make Starter: Gently heat the milk in a saucepan until it is warm, not scalding. Stir in 1 tablespoon of the sugar, the cornmeal, and 1 teaspoon of the salt. (5 minutes)

Recipe View 2 mins Pour this mixture into a clean glass jar. Place the jar in an electric skillet or slow cooker filled with warm water, maintaining a consistent temperature between 105 to 115 degrees F (40 to 47 degrees C). (2 minutes)

Recipe View 24 hrs Allow the starter to ferment for 7-12 hours, or even up to 24 hours, until you observe signs of fermentation, such as bubbles forming on the surface and a noticeable, pungent aroma. You may even hear a slight hissing sound as gas escapes. Do not proceed until the starter is actively fermenting. (7-24 hours)

Recipe View 5 mins When the starter is bubbly and active, it's time to make the sponge. In a medium-sized bowl, combine the starter mixture with 2 cups of the warm water, 2 tablespoons of the sugar, the shortening, and 2 cups of all-purpose flour. (5 minutes)

Recipe View 3 mins Beat the sponge vigorously until well combined and relatively smooth. Return the bowl to the warm water bath to maintain the temperature. (3 minutes)

Recipe View 2 hrs 30 mins Cover the bowl and let the sponge rise in the warm environment for 2 1/2 to 3 hours, or until it becomes light, airy, and full of bubbles. (2.5-3 hours)

Recipe View 2 mins Dissolve the baking soda in 1 tablespoon of warm water. Add this mixture to the sponge and stir gently to combine. (2 minutes)

Recipe View 10 mins Gradually incorporate 5 1/4 cups of flour into the sponge, kneading in additional flour as needed until the dough forms a smooth, manageable ball that is no longer sticky. (10 minutes)

Recipe View 10 mins Knead the dough on a lightly floured surface for 10 minutes, until it becomes elastic and pliable. (10 minutes)

Recipe View 10 mins Divide the dough into 3 equal portions. Shape each portion into a loaf and place them in three greased 9x5x3 inch loaf pans. (10 minutes)

Recipe View 2 mins Cover the pans and place them in a warm environment, such as a warm water bath or a warm oven with a bowl of hot water, maintaining a temperature of around 85 degrees F (30 degrees C). (2 minutes)

Recipe View 5 hrs Allow the loaves to rise for approximately 5 hours, or until they have doubled in size and are rounded to the top of the pans. (5 hours)

Recipe View 15 mins Preheat the oven to 375 degrees F (190 degrees C). (15 minutes)

Recipe View 30 mins Bake the bread at 375 degrees F (190 degrees C) for 10 minutes. Then, reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for an additional 20 minutes, or until the loaves are light golden brown and sound hollow when tapped on the bottom. (30 minutes)

Recipe View Remove the bread from the pans and let it cool completely on a wire rack before slicing and serving.