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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 325�F. for 30-40 minutes.
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