Salt Rising Bread

• 1 cup (225 ml) milk
• 1 tsp (5 ml) brown sugar
• 3 tbsp (45 ml) corn meal
• 1 tbsp (15 ml) flour
• 1/2 tsp (2 ml) salt
• 2 cups (475 ml) flour
• 2 cups (475 ml) warm water
• 2 tbsp (30 ml) brown sugar
• 2 tbsp (30 ml) melted butter
• 4 to 4-1/2 cups (1050 ml) flour

1. Scald milk.
2. Using large bowl, mix milk, sugar, corn meal, flour and salt (first 5 quantities only).
3. Cover & set in a warm place overnight.
4. In the morning (mixture should be bubbley) add next 2 cups (475 ml) flour, warm water, 2 tbsp (30 ml) brown sugar and butter.
5. Beat thoroughly.
6. Cover and let rise until bubbley (from 1 1/2 to 2 1/2 hours).
7. Add the remaining 4 to 4-1/2 cups (1050 ml) flour.
8. Turn onto floured board and knead 10 minutes.
9. Shape into loaves.
10. Place in greased bread pans.
11. Cover and let rise until light (about 1 1/2 hours).
12. Bake at 425 degrees (225 C.) for 15 minutes, then at 375 degrees (200 C.) for about 35 to 40 minutes more.

milk, brown sugar, corn meal, flour, salt, flour, water, brown sugar, butter, flour

Taken from online-cookbook.com/goto/cook/rpage/0009AB (may not work)