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.
Sounds delicious! My Dad use to make this. Ahhh fond memories.
ReplyDeleteI like salt rising bread, and have made it on several occasions, but I frequently have failures in cultivating the starter.
ReplyDeleteI'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.
ReplyDelete