* Exported from MasterCook *
Bread, Salt Rising
Recipe By :Valarie
Serving Size : 36 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Hand Made
Low Fat Stand Mixer
Amount Measure Ingredient -- Preparation Method
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1 cup milk
1/2 cup cornmeal
1 tablespoon white sugar
1 teaspoon salt
2 cups warm water -- (110F/45C)
2 cups all-purpose flour
2 tablespoons white sugar
3 tablespoons shortening
1/2 teaspoon baking soda
1 tablespoon warm water -- (110F/45C)
6 cups all-purpose flour
THIS IS NOT AN EASY BREAD TO MAKE! It is tricky, but worth the effort
for one who loves that very different, pungent smell of salt-rising
bread. The cornmeal used for the starter must contain the inner germ
of the corn and a constant warm temperature must be maintained.
Prep: 20 min
Cook: 30 min
Ready In: 1 day+1 hr
To Make Starter: Heat the milk, and stir in 1 tablespoon of the
sugar, the cornmeal and 1 teaspoon of the salt. Place this in a jar
in an electric skillet or crock pot with hot water in it. Maintain
the temperature around 105 to 115F (40 to 47C) for 7 to 12 hours or
until it shows fermentation. You can hear the gas escaping when it
has fermented sufficiently. The bubble foam, which forms over the
starter, can take as long as 24 hours. Do not go on with the
bread-making until the starter responds. As the starter ferments, the
unusual salt-rising smell appears.
When the starter is bubbly, it is time to make the sponge. Place the
starter mixture in a medium-size bowl. Stir in 2 cups of the warm
water, 2 tablespoons of the sugar, the shortening and 2 cups of the
all-purpose flour. Beat the sponge thoroughly. Put bowl back in the
water to maintain an even 105 to 115F (40 to 47C) temperature. Cover,
and let rise until light and full of bubbles. This will take 2 1/2 to 3 hours.
Dissolve the baking soda in 1 tablespoon of the warm water and
combine it with the sponge. Stir 5 1/4 cups of the flour into the
sponge; knead in more flour as necessary. Knead the dough for 10
minutes or until smooth and manageable. Cut dough into 3 parts. Shape
dough and place it in three greased 9x5x3" pans. Place covered pans
in warm water or uncovered pans in a warm oven with a bowl of hot
water, maintaining a temperature of 85F (30C). It will take
approximately 5 hours for the bread to rise 2 1/2 times the original
size. The bread will round to the top of the pans.
Preheat the oven to 375F (190C).
Bake bread at 375F (190C) for 10 minutes. Reduce oven temperature to
350F (175C) and bake for an additional 20 minutes or until light
golden brown. YOU CAN DRY SALT RISING CULTURE!!! Save 1/4 cup of a
successful sponge and pour it into a saucer, cover with cheesecloth
and allow to dry. Store dried flakes in plastic in a cool, dry place
or freeze until needed for salt rising bread. When ready to make the
bread; dissolve the flakes in the new warm starter and continue with
recipe. This will give a flavor boost to your bread.
S(Internet address):
"https://www.allrecipes.com/recipe/7061/salt-rising-bread/";
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Per Serving (excluding unknown items): 126 Calories; 2g Fat (11.6%
calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber;
1mg Cholesterol; 81mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0704