SALT RISING BREAD (From Crawford Bakery in Northville Mi.)

1 1/2 c. boiling water
1 T. sugar
1/2 c. cornmeal
1/2 c. warm milk
1 T. vegetable oil
1 t. salt
1/2 t. ginger
3 c. flour
2 T. sugar
1 pck. dry yeast
1/2 c. warm water

Combine the first 3 ingredients, cover well and let rise at room temperature (let stand for 2 or 3 days). Soften yeast with remaining sugar and warm water. Add yeast, flour, salt, ginger, oil and warm water to the cornmeal sponge (this should smell sour and be bubbled). Work in the 3 c. flour and knead for 5 minutes. Shape into 2 loaves and let rise again. Bake 325° for 30-40 minutes.
April 2000
To order the "Crawford Bakery And More" cook book send $20.00 in U.S. funds to:
Susan Poster
616 Oakland Ave.
Northville, Mi. 48167