Rolled Oats Bread

Salt Rising Corn-Bread by Tony van Roon

"From Joy of cooking, Rombauer & Becker, Bobbs-Merrill Co., 1975"
Makes three 5x9-inch loaves


Measure into a large jar or bowl:
    o 1/2 cup fresh coarse white stone-ground cornmeal
    o 1 tablespoon sugar

Scald and pour over the cornmeal:
    o 1 cup milk

Let stand overnight or longer, covered, in a warm place, 90 to 95°F, until it ferments. By then it would be light and have a number of small cracks over the surface. If it isn't light in texture, it is useless to proceed as the bread will not rise properly.


Scald:
    o 3 cups milk

Pour it over:
    o 2 tablespoons sugar
    o 5 tablespoons lard
    o 1 tablespoon salt

Stir in:
    o 3-1/2 cups sifted all-purpose flour

Stir in the corn mixture. Place bowl containing these ingredients in a pan of warm water for 1 to 2 hours, until bubbles work up from the bottom. Keep water warm this full length of time.


Stir in:
    o 5 cups sifted all-purpose flour
Kneed until smooth, but not stiff, about:
    o 2-1/2 cups sifted all-purpose flour

Place dough in greased pans, cover and let rise until it has doubled in bulk. Watch it for if it gets too high, it may sour, Preheat the oven to 400°F and bake the bread 10 minutes.

Reduce the heat to 350°F and bake 25 to 30 minutes more. Test for doneness, then cool on rack.