Bread-Bakers v100.n065.1

Anyone interested in making Salt Rising Bread.  If so, below you will
find a recipe.  To
make it you will need to order the Salt Rising Yeast from the King
Arthur Baker's Catalogue unless you can obtain some from a Bakery
Supply House.or a local bakery.


SALT RISING BREAD
2 Cups boiling water
6 Tablespoons Salt-Rising Yeast
4 Tablespoons nonfat dry milk
Procedure:
	Pour the boiling water into small bowl
   	Sprinkle the Salt-Rising Yeast and dry milk in water and stir
until well mixed
	Stir again in few minutes until thickened.
	Cover and place in warm place (100 to 105 degrees F. for 12
to 24 hours.
NOTE:  A BETTER TASTING LOAF CAN BE MADE BY LETTING IT FERMENT
FOR 38 TO 48 HOURS INSTEAD OF 12 TO 24 HOURS.

4 Cups Bread Flour
2 Cups hot water
Procedure:
   Add flour and hot water  to starter and ferment for 2 to 4 hours or
longer in a warm place.  It's O.K. to let set overnight if you want a
stronger cheesy flavor.

1 Cup warm water
8 Cups Bread Flour
6 Tablespoons sugar
2 Tablespoons salt
1/2 Cup shortening
2 Tablespoons dry milk
2 Tablespoons Active Dry Yeast Yeast
Procedure:
Add  the dry milk,  yeast,  warm water,  flour, salt , sugar  and
shorening.  Mix until gluten is properly developed.

Divide dough into individual size loaves and proof 2 to 4 hours in a
warm place.
Bake at 350-400 degrees F. until golden brown and bottom sounds
hollow when thumped.  Note:  Loaf may not double in size during
proof.  This type of bread does not reach full volume and the
interior is close grained.  The bread has a very strong cheesy flavor
and the odor can be smelled throughout the house.