Title: Salt-rising bread (prodigy)
 Categories: Breads
      Yield: 3 Servings
 
  3 1/2 c  Thinly sliced new potatoes
      5 ts Salt
      3 tb Honey
      2 tb Yellow cornmeal
      4 c  Boiling water
      1 ts Baking soda
      8 c  All-purpose flour
      1 c  Milk
      2 tb Olive oil
 
  PREHEAT OVEN TO 350F. Place potatoes, 3 teaspoons salt, honey and
  cornmeal in a stainless steel bowl and cover with boiling water.
  Cover with a cloth and let stand for about 15 hours. Maintain
  temperature at about 90F. Drain and discard the potatoes. Reserve the
  water. Place baking soda, remaining 2 teaspoons salt and 3 cups of
  flour in a mixer, turn to slow speed and add the potato water. Beat
  about 5 minutes. Scrape the "sponge" into a mixing bowl, cover with a
  damp cloth, place in a warm part of the kitchen and let rise until
  bubbles form, about 1 1/2 hours. Meanwhile, combine milk and olive
  oil in a small saucepan, bring to a boil and immediately remove from
  the heat. Let cool to lukewarm. Replace the sponge in the mixing
  bowl, add the milk and slowly incorporate remaining 5 cups of flour.
  Knead with a dough hook for 7 minutes. If dough seems too sticky, add
  up to 3/4 cup additional flour. Divide dough in 3 and place in
  greased loaf pans. Cover with a damp towel, place in a warm spot and
  let rise until doubled in volume. Bake for about 1 hour.
  
  Makes 3 Loaves
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK