Hello, I saw the salt rising bread recipe and would like to offer
tips/recipe for a favorite. I dont know of to many people who make or like
this kind of bread and I was happy to see it! Mine might be a little
lengthy and I hope it can help some of you out. Most of my friends wouldnt
even bother with it. But its an old recipe with a lot of character but I
love the extra patience that goes into making a lot of the forgotton breads!
Btw: people always ask about the 1/2 tsp baking soda. There seems to be
enough alkaline/acid reaction to give the bread a boost.Since this bread
always tastes and looks great I never omit it although you may find other
recipes that dont use it. The chief leavener comes from the fermented
potato/cornmeal mixture.
Joan
MM: Salt rising Bread ( text )
- ---------- Recipe via Meal-Master (tm) v8.02
Title: Salt rising Bread ( text )
Categories: Breads, Joan's Kitchen
Yield: 1 servings
Salt rising bread is a bread made from a
potato/cornmeal starter which produces the only
leavening in the recipe. This is a fickle bread
because sometimes the mixture doesnt "take ". It is
called salt rising not because of salt content but
because the bowl containing the starter was packed or
surrounded by salt to keep the bread warm!
The recipe is a challenge because of this. Technically
it is not a hard bread to make. If your starter doesnt
bubble, foam , smell yeasty or unpleasant ( like
ripened cheese ) then DONT BOTHER TO CONTNUE WITH THE
RECIPE.
If you consult old cookbooks you will find a variety
of salt rising recipes. This recipe was passed on by a
person who has made delicious successful bread. Ive
had great results with this recipe. Please remember
one thing: salt rising breads demand constant
warmth.So make sure even utensils are warm. The
finished bread is most delicious with a texture
similar to yeast risen breads. Salt rising breads tend
to be heavier and denser than most yeast risen white
breads. The bread is excellent toasted. Now see the
separate recipe and tips.
- -----
MM: Salt rising bread: recipe/tips
- ---------- Recipe via Meal-Master (tm) v8.02
Title: Salt rising bread: recipe/tips
Categories: Breads, Joan's Kitchen
Yield: 6 loaves
3 md or large potatoes
3 tb Yellow cornmeal
1 ts Sugar
1 ts Salt
4 c Boiling water
2 c Warm milk
1 c Warm water
1/2 ts Baking soda
2 ts Salt
2 tb Melted shortening or oil
5 lb Bag of flour, bread is best
Wash potatoes and peel well. I use Eastern potatoes
which are common in my area and are the cheapest.
Slice raw potatoes thinly into a large pyrex or
ceramic bowl ( non reactive ).Add by sprinkling on the
cornmeal, sugar,salt and pour over the boiling
water.Wrap the bowl tightly with a heavy towel and
cover the towel with a foil wrap. Place in a constant
warm place overnight such as a radiator or on a low
heat warming tray.Set the tray to 90 degrees or a
warmth that is comfortable when touched but not to hot
to touch. Then place a larger towel over the entire
covered bowl. I find that 12 to 15 hours is a good
time limit to produce the foamy starter. If the next
morning the starter isnt foamy or doesnt smell strong,
then do not continue with the recipe. You must have
the foam and the smell!
Now in a separate bowl, mix together the warm milk, (
even skim is fine ), warm water, baking soda, salt and
melted shortening or oil. Drain the potato mixture in
a collander saving the starter liquid and mixing with
the milk & water mixture. Stir in enough flour ( I use
bread flour ) to make a smooth dough. Knead until
smooth and elastic as you would for yeast dough, about
8 minutes or so, adding more flour as needed to
prevent stickiness. divide the kneaded dough into 6,
greased 1 pound small loaf ( 8 x 4 ) pans or 4, 9x3
loaf pans. dough should fill pan 1/3 full. Let the
breads rise in a consisitent warm place covered (
again use a 90 degree warm warming tray ) until breads
are almost double and risen almost to tops of pans. (
about 1 1/2 to 2 hours) . Bake in a 400 degree oven
for 30 minutes or golden. remove to racks to cool.
bvrush tops of loaves with melted butter. The
characteristic strong odor you smell as the breads are
baking will not overly manifest itself in the flavor
of the bread. The bread has a nice grain and texture
and pleasant taste. Great toasted.Freezes well.
- -----
Joan,"Flour Power"
`[1;35;40mRainbow V 1.18.3 for Delphi - Registered