Salt-rising Bread

Named because the starter was placed in a bed of rock salt to keep it warm while it fermented. Use whole-grain corn meal, which contains the corn germ without this vital ingredient the starter won't ferment. This bread presents a challenge for even the most experienced baker.

• 3 c. boiling water
• 2 tblsp. sugar
• 1/4 c. whole-grain corn meal
• 2 pkg. active dry yeast
• 1/2 c. warm water ( 105 to 115*)
• 1 c. milk
• 1/4 c. butter or regular margarine
• 2 tsp. salt
• 1/4 tsp. ground ginger
• 2 tblsp. sugar1
• 1 1/2 to 12 1/2 c. sifted flour
• Shortening

In large glass or stoneware bowl, using wooden spoon, stir 3 c. boiling water and 2 tblsp. sugar into corn meal until well blended. Cover tightly with plastic wrap.

Let stand in warm place (85*) 24 hours. In small bowl, sprinkle yeast over l/2 c. warm water; stir until dissoIved. In 2-qt. saucepan over low heat, heat milk, butter, salt, ginger 2 tblsp. sugar until warm (105 to 115* Remove from heat.

Stir in yeast mixture. Stir yeast-milk mixture into starter mixture. Stir in 4 c. flour until well blended.

Cover loosely with plastic wrap. Let rise in a warm place until almost doubled, about 1 hour.

Stir down batter. Gradually stir in enough additional flour to make a soft dough. Turn out dough onto lightly floured surface. Knead until smooth and elastic, about 10 minutes. Divide dough into thirds.

Cover and let rest 10 minutes.Shape each third into a loaf. Place each loaf in greased 81/2 X 4 1/2 X 2-1/2 loaf pan. Cover with towel and let rise until doubled, about 45 minutes to 1 hour.

Bake in 375* oven 40 minutes, or until loaves are golden brown and sound hollow when tapped. Immediately remove from pans. Brush tops of hot loaves with shortening. Cool on racks. Makes 3 loaves.

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