Salt Rising Bread

Add the salt, sugar, corn meal, and butter to the milk. Place this in a glass fruit jar or a heavy crockery pitcher and surround it with water at about 120 F. Allow it to stand 6 to 7 hours or until it starts to ferment. If it has "worked" enough, the gas can be heard as it escapes. This leaven contains enough liquid for 1 loaf. If more loaves are wanted, add 1 cup water, 1 teaspoon salt, 1 Tablespoon sugar, and 1 Tablespoon butter for each additional loaf. Make a soft sponge by adding 1 cup flour to each loaf to be made. Beat well. Put the sponge to rise again at 120 F. When it is very light, add more flour (2 cups flour for each loaf) gradually so that the dough can be kneaded and not stick to hands. Knead 10 to 15 minutes. Put in a greased pan. Let rise until 2-1/2 times its original size. Bake in hot oven 15 minutes and then a moderate one for 45 more.