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Salt Rising Bread
A wonderful addition to any meal.
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Serves: makes 3 loaves
Prep Time: 10 minutes
Cook Time: 45 minutes
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3 medium-sized potatoes
1 teaspoon sugar
4 cups boiling water
3 tablespoons cornmeal
1 teaspoon salt
2 cups milk, lukewarm
1/8 teaspoon baking soda
1 cup water
2 tablespoons CRISCO® All Vegetable Shortening, melted
1/8 teaspoon salt
flour




Pare and slice potatoes. Add cornmeal, sugar, 1 teaspoon salt, and boiling water. Wrap bowl in a heavy cloth. Cover and allow to stand in a warm place overnight. In the morning remove potatoes. Add milk, water, baking soda, salt, and shortening. Add sufficient flour to make a dough just stiff enough to knead. Knead until smooth and elastic. Form into loaves. Place in well-oiled pans. Cover and let rise until double in bulk. Bake in moderate oven at 400 degrees for about 45 minutes.




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Helen's Babka
Source: FamilyTime Favorites
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This Polish Easter bread is great any time of the year.
View the full recipe


Classic Corn Muffins
Source: FamilyTime Favorites
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These classic corn muffins are as good as they get. If you prefer, bake the batter in a pan for cornbread. Either way, they are great served with butter and preserves.
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