SALT RISING BREAD
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.
Provided by Valarie
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time P1DT1h
Yield 36
Number Of Ingredients 11
Steps:
- 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 115 degrees F (40 to 47 degrees C) for 7-12 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 115 degrees F (40 to 47 degrees C) 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 inch pans. Place covered pans in warm water or uncovered pans in a warm oven with a bowl of hot water, maintaining a temperature of 85 degrees F (30 degrees C). 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 375 degrees F (190 degrees C).
- Bake bread at 375 degrees F (190 degrees C) for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) 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.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 23.9 g, Cholesterol 0.5 mg, Fat 1.5 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 86 mg, Sugar 1.4 g
SALT-RISING BREAD
Received from Ruth Reichl's Gourmet Weekly. This was part of her Diary of a Foodie show: Diary of a Foodie: Season One: Noble Rot If you are in the mood for a trip back in time-to the days before supermarket yeast made breadmaking easy-rather than in the market for something tried-and-true to plan a party around, this curiosity is for you. The recipe is a bit of a science experiment, and it's hit or miss in three ways. First, the starter has a strong smell that may be a turnoff. Second, the bread did not rise for us every time, and we don't know why. (It may be that wild yeasts are not abundant enough in modern kitchens; also, if you don't have an oven with a pilot light, it's hard to maintain the proper temperature for the rising.) Finally, the end result drew mixed reviews in our test kitchens. We liked this bread best when it was toasted. This one takes awhile.
Provided by Elmotoo
Categories Breads
Time P1DT6h45m
Yield 3 loaves
Number Of Ingredients 11
Steps:
- Make starter:.
- Peel potatoes and thinly slice. Put potatoes in a large bowl, then pour boiling-hot water over them. Stir in cornmeal, sugar, and salt until sugar and salt are dissolved. Set bowl into a larger bowl of hot tap water (about 130ºF) and let starter stand in a warm draft-free place (such as the inside of a turned-off gas oven), replacing hot water in larger bowl every 8 hours, for 24 hours. (Starter will be covered with a light, airy foam and have a pungent cheesy aroma.) Discard potatoes.
- Make sponge:.
- Add warm milk, baking soda, and flour to starter, whisking briskly until mixture is smooth. Cover bowl tightly with plastic wrap and set into a larger bowl of hot tap water (about 130ºF). Let sponge rise in a warm draft-free place (such as the inside of a turned-off gas oven) until doubled in bulk, about 3 hours. (Sponge will be covered in a thick layer of cappuccino-like foam.).
- Make bread:.
- Whisk together 4 cups flour and salt in a bowl. Blend in shortening with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) lumps.
- Add mixture to sponge and beat with a wooden spoon until combined well. Stir in enough of remaining flour to form a soft dough (it will be sticky).
- Turn dough out onto a well-floured surface and knead, adding more flour as needed to keep from sticking, 2 minutes. Let dough stand 10 minutes, then knead on well-floured surface, flouring your hands as needed, until smoother (it will not feel as elastic as a traditional yeast dough), about 10 minutes more.
- Divide dough into thirds and place each portion into a buttered loaf pan. Cover loaves loosely with plastic wrap and let rise in a draft-free place at warm room temperature until increased in bulk by one third (it will reach almost to rim of pan), about 3 hours.
- Put oven rack in middle position and preheat oven to 350°F
- Bake until golden brown, 45 to 50 minutes. Turn loaves out onto a rack and cool completely.
Nutrition Facts : Calories 2151.4, Fat 35, SaturatedFat 11, Cholesterol 17.1, Sodium 2905.3, Carbohydrate 396.4, Fiber 16.2, Sugar 10.8, Protein 55
SALT RISING BREAD II
Make and share this Salt Rising Bread II recipe from Food.com.
Provided by HELEN PEAGRAM_40951
Categories Quick Breads
Yield 1 Loaf
Number Of Ingredients 6
Steps:
- Add the salt, sugar, corn meal, and butter to the milk.
- Place this in
- a glass fruit jar or a heavy crockery pitcher and surround it with water at about 120 F.
- Allow it to stand 6 to 7 hours or until it starts to ferment. If it has "worked" enough, the gas can be heard as it escapes.
- This leaven contains enough liquid for 1 loaf.
- If more loaves are wanted, add 1 cup water, 1 teaspoon salt, 1 Tablespoon sugar, and 1 Tablespoon butter for each additional loaf.
- Make a soft sponge by adding 1 cup flour to each loaf to be made. Beat well.
- Put the sponge to rise again at 120 F.
- When it is very light, add more flour (2 cups flour for each loaf) gradually so tha t the dough can be kneaded and not stick to hands.
- Knead 10 to 15 minutes.
- Put in a greased pan.
- Let rise until 2-1/2 times its original size. Bake in hot oven 15 minutes and then a moderate one for 45 more. Notice that there is no yeast in this bread except the wild yeast that comes from the air.
- While it is baking there is a disagreeable odour that disappears when the bread is baked.
- It always has a peculiar flavour, disliked by some and prized by others.
- It is never so light as bread made with yeast. A loaf made with 1 cup liquid will not rise to the top of a standard-sized bread pan.
- Do not try to keep this fine-grained white bread for long as it dries out.
Nutrition Facts : Calories 1726.9, Fat 24.7, SaturatedFat 13.5, Cholesterol 64.7, Sodium 2539.7, Carbohydrate 321.8, Fiber 11.2, Sugar 13.7, Protein 48.1
More about "salt rising bread ii recipes"
CLASSIC AMERICAN SALT-RISING BREAD RECIPE | KING ARTHUR …
From kingarthurbaking.com
4.4/5 (53)Calories 140 per servingTotal Time 14 hrs 15 mins
- To make Starter 1: Heat the milk until it's nearly but not quite boiling; small bubbles will form around the edge of the pan (or microwave container), and you might see a bit of steam.
- This is called "scalding" the milk., Cool the milk until it's lukewarm, then whisk together the milk, cornmeal, and sugar in a small heatproof container.
- Whisking vigorously will help prevent lumps., Cover the container with plastic wrap, and place it somewhere warm, between 90°F and 100°F.
HOW TO MAKE SALT-RISING BREAD JUST LIKE THE PIONEERS
From tasteofhome.com
Author Caroline StankoEstimated Reading Time 6 mins
SALT RISING BREAD RECIPE - STEP BY STEP TUTORIAL - MARY'S …
From marysnest.com
SALT RISING BREAD: RECIPES AND HEARTFELT STORIES OF A NEARLY LOST ...
From amazon.ca
SALT-RISING BREAD RECIPE | RUCKMAN FAMILY HERITAGE
From ruckmanfamily.com
SALT RISING BREAD RECIPE FOR BREAD MACHINE RECIPES
From stevehacks.com
10 BEST BREAD MACHINE SALT RISING BREAD RECIPES | YUMMLY
From yummly.com
SALT-RISING BREAD #2 ARCHIVES – BAKER RECIPES®
From bakerrecipes.com
SALT RISING BREAD: AN OLD RECIPE - JENNIFER BOHNHOFF
From jenniferbohnhoff.com
ASTRAY RECIPES: SALT-RISING BREAD II
From astray.com
SALT-RISING BREAD II - RECIPES
From recipes.com.co
SALT-RISING BREAD II – COOKING RECIPES
From cooking-recipes.org
SALT-RISING BREAD #2 RECIPE - RECIPES.COM.CO
From recipes.com.co
SALT RISING BREAD #2 RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
SALT-RISING BREAD II RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love