Salt-raising Bread

Ingredients

• 1 quart water, warm
• 1 teaspoon salt
• a pinch of brown sugar
• coarse flour, enough to make a batter
• additional flour for kneading
• warm milk or milk and water, as needed

Directions

1. Scald a quart tin cup or earthen milk pitcher and fill it one-third full with warm water.

2. Add 1 teaspoon of salt, a pinch of brown sugar, and enough coarse flour to make a batter similar to griddle cakes.

3. Place the cup in a closed vessel half-filled with moderately hot water, maintaining an even temperature.

4. Add 1 teaspoon of flour once or twice during fermentation, which should take about 5 hours.

5. Sift flour into a pan, make a well in the center, and pour in the yeast mixture.

6. Stir in warm salted milk or milk and water until a pulpy mass forms.

7. Cover the sponge and keep it warm for 1 hour.

8. Knead the dough, adding flour to achieve the right consistency.

9. Place the dough in warm, greased pans, cover, and let rise until light.

10. Bake in a steady oven until done, then let the steam escape.

11. Wrap the bread in damp towels and store in closed earthen jars until needed.