This is an early pioneer recipe. It is made without yeast. A cornmeal mash is left to ferment overnight in a warm place. This creates the leavening in the bread.
The name of the bread seems odd, since it really does not use much salt, but it is thought that the mash was left in a bowl, seated in warm salt to keep it warm through the night.
The texture is very dense, and in my opinion makes some of the best toast and definitely amazing grilled cheese sandwiches!
As Always,
ENJOY!
4 Tbs. cornmeal
2 Tbs. sugar
1 1/2 tsp. salt
1 cup milk
1 cup warm potato water
2 Tbs. lard(shortening) melted
5 1/4 cups flour, sifted
The afternoon before baking, scald milk, add one half of sugar and salt, stir in meal using a bowl. Place in a pan of warm water, cover, let stand in a warm place overnight. Next morning stir in warm water, sugar, shortening and 2 cups of flour. Beat well. Place in pan of warm water, cover and let rise. Turn in to warm mixing bowl, slowly stir in remaining flour to make a stiff dough. Knead 10 minutes. Place in greased bread pans. Brush with melted butter. Cover, let rise in warm place to 2 1/2 times its size. Bake in 375 degree F. oven 10 minutes, reduce heat to 350 degrees F., and bake about 25 minutes.
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