2 oz (50 g) cornmeal
2 tsp sugar
2 tsp salt
1 cup (8 fl oz.) milk, boiling
3 cups (330 g) ordinary plain flour
1/2 tsp Bicarbonate of soda (Baking soda)
2 tbsp (1 oz) 25 g shortening
2 tsp sugar
2 tsp salt
1 cup (8 fl oz.) milk, boiling
3 cups (330 g) ordinary plain flour
1/2 tsp Bicarbonate of soda (Baking soda)
2 tbsp (1 oz) 25 g shortening
method
1. In a large mixing mowl, mix together the salt, sugar and boiling milk. Cover and leave it in a warm place for 12 hours.
2. After this time the mixture should have bubbles in it.
3. Add 4 oz (110 g) of the flour and the bicarbonate of soda.
4. Leave the mixture in a warm, draught-free place for it to rise for about 2 - 4 hours. It may smell unpleasant.
5. When risen, knead in the remaining flour and the shortening.
6. Shape the bread into a loaf shape and put it into a 2 lb (1 kg) loaf tin. Leave in a warm place for about 30 minutes or until it has risen above the top of the tin.
7. Preheat the oven to 350°F (180°C) gas mark 4.
8. Bake the loaf for 45 - 50 minutes, or until it browns on top and sounds hollow when tapped.
9. Cool it on a wire rack.
2. After this time the mixture should have bubbles in it.
3. Add 4 oz (110 g) of the flour and the bicarbonate of soda.
4. Leave the mixture in a warm, draught-free place for it to rise for about 2 - 4 hours. It may smell unpleasant.
5. When risen, knead in the remaining flour and the shortening.
6. Shape the bread into a loaf shape and put it into a 2 lb (1 kg) loaf tin. Leave in a warm place for about 30 minutes or until it has risen above the top of the tin.
7. Preheat the oven to 350°F (180°C) gas mark 4.
8. Bake the loaf for 45 - 50 minutes, or until it browns on top and sounds hollow when tapped.
9. Cool it on a wire rack.
serving amount
makes one 2 lb (1 kg) loaf
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