1 cup milk, scalded
1 1/2 teaspoons salt
2 1/2 tablespoons sugar
1/4 cup white corn meal
1 cup water, lukewarm
2 tablespoons lard
Let milk cool to lukewarm and add salt, half the quantity of sugar,
and the corn meal. Pour the mixture into a stone crock of jar,
cover, and set in a bowl of hot water. Keep in a warm place about
6 hours, or until it ferments.
When gasses escape freely, pour in the lukewarm water, and add
lard, remaining sugar, and 2 cups of flour, beating well. Put jar
back in bowl of hot water, and let rise until batter is light and
Turn into a warmed mixing bowl, and gradually stir in enough more
flour to make rather stiff dough. Turn onto a floured board and
knead for 12 minutes. Put into 2 greased bread tins, brush with
milk, cover with a clean cloth, and let rise in a warm place until
two and half times original bulk.
Bake in moderately hot oven (375 degrees F.) for 10 minutes.
Lower heat to 350 degrees F. and bake 25 minutes longer.