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Salt-Rising Bread (No. 2)

(Over Night) The night before you contemplate baking this bread, take½ cup cornmeal and a pinch of salt and sugar. Scald with new milk heated to boiling point, and mix to the thickness of mush. This can be made in a cup. Wrap in a clean cup and put in a warm place overnight. In the morning, when all is ready, take a one-gallon stone jar and into this put 1 scant cup new milk.

Add a level teaspoon salt and one of sugar.

Scald with 3 cups of water heated to boiling point. Reduce to a temperature of 108 degrees with cold water, using a thermometer to enable you to get the correct temperature. Then add Five Roses flour and mix to a good batter. After the batter is made, mix in the starter that was made the night before.

Cover the stone jar with a plate, put the jar in a large kettle of water, and keep this water at a temperature of 108 degrees until the sponge rises. It should rise at least 1½ inches. When raised, mix to a stiff dough. Make into loaves and put into pans.

Do not let the heat get out of the dough while working. Grease your loaves on top and set your bread where it will be warm and rise satisfactorily. Then bake in a medium oven, one hour and ten minutes.

On removing from oven, wrap the loaves in a bread cloth. -Mrs. H. Johnson, Kindersley, Sask.