Preparation:
Scald 1 cup milk. Add sifted corn meal and cook until thick. Place in a quart jar with top and place in warm place to sour overnight. (Save a tablespoon of the soured mixture for a starter for your next batch of bread. This starter will shorten the souring time of the next meal mixture. Starter can be stored in the refrigerator for 2 weeks.) When bubbles form, it is ready to use. Mix 1 quart of milk and 1 tablespoon sugar and scald. Cool slightly and add to the first mixture. Gradually add 6 cups of flour. Set in warm place to rise double (approximately 2 hours). Next, add shortening, 1/2 cup sugar and salt. Mix well. Gradually add 6 cups of flour and work in. Put remaining flour on board and turn dough mixture onto board. Work in more flour and knead for about 20 to 30 minutes. Divide into four equal parts and put in greased and floured 9 1/2 X 5 1/2 X 2 3/4-inch loaf pans. Brush tops of loaves with shortening and place in warm place to rise double (takes approximately 2 hours). Place in preheated 200° oven. Gradually turn heat to 300°. Bake for 45 minutes. Take loaves out and brush top with oleo. Bake until done. Turn out on rack to cool. Total cooking time is approximately 1 hour to 1 hour and 15 minutes.
|
