8 : lb RADISH RED FRESH
1 : sm Red Onion
2 : bn Radish
15 : oz Mandarin Oranges; Drain And
-Reserve : -Reserve
2 : tb Extra Virgin Olive Oil
1 : tb Red Wine Vinegar
1 : bn Radishes; thinly sliced
Lettuce : Lettuce leaves
0: "Salt rising bread is leavened by the fermentation of flour and milk
1: Bacteria are most important actors in this play
2: The yeast plants of the air find the batter a good stage for development
3: Salt rising bread needs more heat while fermenting and a much longer time to bake
4: Here is a good example:" Stir 2 Tbsp
5: of corn meal into 1/2 pint of water heated to 130 F
6: Add 1/2 tsp
7: of salt and mix very well
8: Put this in a jar or crock, cover and place it in a pan of water at 160 F
9: Keep overnight in a warm place
10: In the morning, warm 1 quart of milk; add 1 tsp
11: salt and enough warm flour to make a heavy batter
12: Gradually add the overnight corn meal and beat well for a few moments
13: Cover and keep in a warm place about 2 hours
14: Gradually add flour and beat mix until it becomes a very soft dough
15: Turn out on a floured board and knead until it is elastically smooth
16: Divide equally into four portions, mold into loaves, and place each in a greased bread pan
17: Cover with a clean cloth and keep in a warm place for 1/2 hour
18: Bake in a 350 F
19: oven for 1 hour
20: From: Uncle John's Original Bread Book Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www
21: synapse
22: com/~gemini