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Bread from Milk Yeast

  • 1/2 cup corn meal
  • Sweet milk
  • 1 tsp baking soda
  • 1 tsp salt
  • Flour
At noon the day before baking, take the corn meal and pour atop it enough sweet milk that is hot to the point of boiling to make it the thickness of batter cakes. In the winter, place it where it will maintain heat. The next morning, before breakfast, pour into a pitcher a pint of boiling water. Add baking soda and salt. When cool enough so that it will not scald the flour, add enough flour to make a stiff batter. Then add the corn meal set the day before. This will be full of little bubbles. Place the pitcher in a pan of lukewarm water, cover the top with a folded towel and put it where it will maintain heat. You will be surprised to find how soon the yeast will be at the top of the pitcher. Pour the yeast into a breadpan. Add 1 1/2 pint of lukewarm water, or half water and half milk, and flour enough to knead into loaves. Knead a little harder than for biscuits and bake as soon as it rises to the top of the tin. This recipe makes five large loaves.

Be careful not to allow it to get too light before baking for it will make the bread dry and crumbly. A cup of this milk yeast is excellent for raising buckwheat cakes.
Submitted by Tess M Jun 11, 2009
15 min 30 min 45 min

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