Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, salt rising bread. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Salt-rising (or salt-risen) bread is a dense white bread that was widely made by early settlers in the Appalachian Mountains, leavened by naturally occurring Clostridium perfringens and other bacteria rather than by yeast. Salt rising bread can be very unpredicatble. As one reviewer reported it never did rise.
Salt Rising Bread is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Salt Rising Bread is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook salt rising bread using 11 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Salt Rising Bread:
- Make ready 3 large baking potatoes
- Make ready 3 tbsp NOT DEgerminated yellow cornmeal
- Make ready 1 tsp sugar
- Get 1 tsp salt
- Prepare 4 cup boiling water
- Make ready 2 cup warm milk
- Prepare 1 cup warm water
- Make ready 1/2 tsp baking soda
- Make ready 2 tsp salt
- Take 2 tbsp vegetable oil OR melted shortening
- Get 5 lb bag of bread flour
Salt-rising bread has a very smooth texture with a tangy flavor and aroma. Black Pepper Focaccia Bread (Bread Machine Recipe)L'Antro dell'Alchimista. The origins of salt-rising bread are unclear but seem to lie in the nineteenth-century American frontier, where it was likely difficult to obtain fresh yeast or keep a bread starter cool and regularly fed. Salt-rising bread is a white bread made from wheat flour, starters, sugar, water, and salt.
Steps to make Salt Rising Bread:
- Wash and peel potatoes. Slice raw potatoes thinly into a large, non-reactive bowl (I use Tupperware; ceramic also works). Sprinkle with cornmeal, sugar and salt and pour on the boiling water. Cover the bowl loosely with plastic wrap and set aside.
- Fill a crockpot half full of water, heat that up on high, then turn it down to low. Invert the crockpot lid, set a dinner plate on top of that with a pot holder or 2, place your bowl of starter ingredients on top, and cover the whole thing with a couple of thick bath towels. The trick to a successful starter is keeping it at a constant temperature of 100-105-degrees.
- After 12 to 15 hours your starter should be foamy (see photo) and have a strong, sour smell (kind of like stinky feet). If after 12 to 15 hours the starter isn't foamy and stinky, the starter has failed. 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 colander saving the starter liquid (discard the potato slices) and mix the starter liquid with the milk & water mixture. Stir in enough flour to make smooth dough.
- Knead until smooth and elastic as you would for yeast dough, about 8 to 10 minutes, adding more flour as needed to prevent stickiness.
- Divide the kneaded dough into 6 greased 1 pound small loaf (8 x 4) pans. Dough should fill pan 1/3 full.
- Lightly cover the bread pans with a floured tea towel or a sheet of plastic wrap that's been lightly sprayed with Pam. Let the breads rise in a consistent warm place until dough has almost doubled. (About 2 hours).
- With a fine-misting spray bottle, spritz the top of the dough with water. Bake in a 400°F oven for 30 minutes or until golden.
- Remove to racks to cool. Brush tops of loaves with melted butter.
- The characteristic strong odor you smell as the bread is baking will not overly manifest itself in the flavor of the bread. The bread has a nice grain and texture and pleasant taste and is MOST delicious when toasted! It also freezes very well.
- UPDATE 7/25/17: FINALLY found a bakery (in Pennsylvania) that sells authentic Salt Rising Bread. Somewhat pricey with shipping (but worth it), BUT they also sell a dried starter that makes it a bit easier to make your own. Also recently got a sous vide gadget and found it much easier to use than the crockpot to maintain the consistent temperature for a successful starter.
- UPDATE 5/11/2020: Recently ordered from the PA bakery mentioned in comment 12, and, sadly, it's no longer the authentic salt rising recipe. 😢
It has a dense texture and a slightly cheesy flavor due to the unique fermentation process with a starter made. Start this loaf by setting the bowl of ingredients into a warm water bath in the afternoon if you want to have bread for dinner the following day. Traill suggested it takes about six. This old-fashioned method of making bread with a cornmeal starter is worth the effort! Salt rising bread (SRB) is leavened by the bacterium Clostridium perfringens rather than a yeast as used in sourdough.
So that is going to wrap it up with this exceptional food salt rising bread recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
