Salt Rising Bread - milk

Method

• Scald milk and cool to lukewarm.
• Add cornmeal, salt and sugar.
• Pour into covered fruit jar or pitcher and place in a pan of hot water (120F).
• Let stand for 6 or 7 hours or until signs of fermentation (gas bubbles) appear.
• Add ingredients for second sponge.
• Beat thoroughly.
• Cover again and place in pan of hot water (120F).
• Let rise until very light.
• Add remaining flour gradually until dough is stiff inough to be kneaded.
• Knead 10-15 minutes.
• Shape into two loaves and place in greased bread pans.
• Brush top with melted shortening.
• Cover and let rise until very light, more than double.
• Bake in a 375F oven for ten minutes, then lower to 350F for 25 to 30 minutes longer.
• If more than two loaves are to be made, add the amount of ingredients listed for"second sponge", reducing the flour to one cup for each additional loaf.
• Add 1 5/8 cups of flour more per each additional loaf when making the dough.