Salt Rising Bread

Salt Rising Bread

          2 medium potatoes, peeled and thinly sliced

                   2 Tbsp. corn meal

                   1/2 Tbsp. sugar

                   1 tsp. salt

                   2 cups water, boiling

                   2 cups milk, scalded

                   1/8 tsp. soda

                   4 cups flour

                   1/4 cup soft shortening or margarine

                   5 cups  flour

            In a three-quart mixing bowl combine all ingredients and stir the mixture until the sugar and salt are dissolved. Cover the bowl with foil and set it in a pan of warm water in a warm place (120 F.) until small bubbles appear on the surface of the mixture, about 24 hours. Remove the bowl from the water. Put the potatoes in a sieve, press out the moisture and add the liquid to the bowl. Discard the potatoes. Add the scalded milk, cooled to lukewarm, soda, 4 cups flour, and stir the mixture until it is smooth. Return the bowl to the pan with warm water and let it stand until the dough almost doubles in bulk, about 2 hours. Cut shortening into 2 cups flour and add it to the sponge. Add about another 3 cups flour to make moderately stiff dough. Knead it on a lightly floured board quickly and lightly. Do not let the dough get cold. Return the dough to a lightly buttered bowl, turn it until the entire surface is coated, cover it with a dry towel and let it rise until it doubles in bulk, about 2 hours. Punch down the dough.

            Turn the dough out on a lightly floured board and shape it into 3 loaves. Put the loaves in greased bread pans 9 by 5 by 3 ins. and brush the tops with butter. Let the loaves rise until they almost double in bulk, about 2 hours Bake the loaves in a hot oven (400 F.) for about 15 minutes. Reduce the temperature to moderate (350 F.) and continue baking the loaves for about 35 minutes, or until they test done and the tops are well browned.