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salt rising bread

Sat, 09 Mar 1996 19:30:53 -0500 (EST)
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.

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

  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.

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Joan,"Flour Power"

`[1;35;40mRainbow V 1.18.3 for Delphi - Registered