Tastes and opinions differ concerning this bread but no other takes its place to those who were accustomed to it in childhood.

With a little practice, salt rising bread becomes less work to make than hop yeast bread. It is more wholesome and richer flavored and keeps better than other yeast bread, and it has a fine cake-like texture.

The experience of some persons is that salt rising bread is less apt to cause acidity in the stomach than hop yeast bread.

The secrets of success with it are in keeping it evenly warm; in not making it too stiff; and in not kneading it too much. Too much flour renders salt rising bread dry and powdery.

The water surrounding the rising at different stages should be at a temperature of 110 to 125 degrees, or so that it feels hot to the hand, but not scalding.

In cold weather, an ideal way to keep the loaves warm while rising is to put them on bricks in a pan or tub of warm water and cover them with a blanket.

It is well to scald all utensils used for the bread with boiling sal-soda water and to use the same water to stand the yeast in while rising.

While the flour added to salt rising bread should be warm, it must never have been hot at any time before using as it is the yeast germs which it and the other ingredients contain that raise the bread.

The loaves should be wrapped in a thick cloth when taken from the oven and left until cold. Salt rising bread makes sweet and tender zwieback.

Salt Rising Bread. No. 1

Mix 1 tablespn. each of salt, sugar and corn meal (white or Rhode Island if obtainable) with 3 tablespns. of oil, pour over all 1 1/2 pt. of boiling water; stir until sugar and salt are dissolved, then add 1 1/2 pt. cold water that has never been heated. Add warm flour for thick batter which will be rather thin after beating (about 2 qts., perhaps). Beat thoroughly and set in pan of water at no to 125 degrees or in some place that can be kept at a uniform temperature much warmer than for common yeast bread but not warm enough to scald the rising. When the first bubbles appear, beat the batter thoroughly and repeat the beating each hour until light, which will be in from 4-6 hours. The rising should not be allowed to become too light at any time. When the batter is light, close the doors so that there will be no draughts. Have the pans oiled and warm, and the flour warm. Add the flour rapidly with very little stirring, to the batter; when stiff enough, turn all out on to a warmed, floured board and work in quickly with as little kneading as possible enough flour for a rather soft dough; form into loaves and place in oiled pans, set in a warm place, covering well to keep a crust from forming over the top as well as to keep the loaves warm. As soon as light, place in a moderate oven and bake thoroughly.

Salt Rising Bread. No. 2

To 1 cup very warm water add 1/2 teaspn. of salt and fine middlings (shorts) to make a rather stiff batter; beat well, cover and set in a dish of very warm water, covered, beat 2 or 3 times while rising. When light, turn into a warm mixing bowl, add

1 pt. or more of warm water, a little more salt and warm graham flour (part white flour if preferred) for a soft dough, and finish the same as No. 1.