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Crawford Bakery Salt Rising Bread

1 1/2 C. boiling water
1 T. sugar
1/2 C. cornmeal
1/2 C. warm milk
1 T. vegetable oil
1 t. salt
1/2 t. ginger
3 C. flour
2 T. sugar
1 package. dry yeast
1/2 C. warm water

Combine the first 3 ingredients, cover well and let rise at room temperature (let stand for 2 or 3 days). Soften yeast with remaining sugar and warm water. Add yeast, flour, salt, ginger, oil and warm water to the cornmeal sponge (this should smell sour and be bubbled).

Work in the 3 C.. flour and knead for 5 minutes. Shape into 2 loaves and let rise again. Bake 325F. for 30-40 minutes.

    
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