Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 10

Into a sauce pan put one cup of milk and one cup of water that potatoes or rice have been boiled in. Add one cup of water. Let this come to a boil, adding two teaspoonfuls of salt, one tablespoonful of sugar. Then stir in one cup of yellow corn meal, cook for five minutes, stirring, dissolve one yeast cake in half a cup of lukewarm water. When the corn meal mixture is cool add the dissolved yeast, cover, set in a warm place to rise over night.

In the morning stir in one cup of corn meal, one of whole wheat flour, and one-half cup of white flour, if needed. Take out on the board, knead until bubbly, let rise double the bulk, make into loaves, let rise double the bulk again. Bake one hour in moderate oven.