Salt Risin' Bread
Ingredients
- 1 large potato thinly sliced
- 2 heaping TBL of stoneground cornmeal
- 2 heaping TBL of unbleached flour
- 1/2 teaspoon baking soda
- 1/2 teasspoon baking powder
- 1 TBL sugar
- 1/2 teaspoon salt
- 2 cups boiling water
- Approx. 3 cups of unbleached flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 TBL sugar
- 1/2 teaspoon salt
- 3 cups of unbleached flour
- 1 TBL salt
- 1/2 cup sugar
- 3/4 cup sof veg shortening
- 1 quart hot milk
Directions
Place potato in a quart mason jar and sprinkle on next 6 ingredients. Add boiling water and stir. Cover loosely and place in warm place 12 hours or overnight. Should be foamy and have distinctive aroma.
Pour liquid (discard potato) into a large crockery or glass bowl (original recipe said shortening can) Combine 3 cup flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon sugar, and 1/2 teaspoon salt. Then stir into liquid. Place bowl in a large bowl filled with warm water and let rise until doubled or reaches the top.
Sift 3 cups flour into a very large mixing bowl and add 1 TBL salt and 1/2 cup sugar. Work in soft shortening with pastry cutter. Mix in the risen batter and a hot milk. Add more flour if necessary to make workable dough and knead for 15-20 minutes.
Shape into 4 loaves and place in greased loaf pans. Score top if desired. Set in warm place and let rise until doubled.
Bake at 375° for about 1 hour or until loaf sounds hollow when thumped.
3 comments:
Sounds delicious! My Dad use to make this. Ahhh fond memories.
I like salt rising bread, and have made it on several occasions, but I frequently have failures in cultivating the starter.
I'll try your method.
Ford
HELP !! I HAVE SOME OF KING ARTHUR'S SALT RISING BREAD STARTER BUT CAN FIND NO RECIPE TO KNOW HOW TO USE IT?? AND GET NO ANSWERS FROM KA FLOUR. I NOTICED YOU HAD USED IT CAN YOU HELP ME???PLEASEEEEEEEEEEEE.
Post a Comment