Salt Risin'

Snow started early this morn and it looks like a we'll get 2+ feet on top of the 6 inches left from the last one. Wood stove is going, in the middle of a good book about the Civil War, and an excellent time to make bread. Since we're likely to be around the house several days, there will be time for salt risin' bread, which takes about three days and fills the house with a unique aroma... some would say stench. You typically can't find this great toasting bread in stores or most bakeries. Below is a traditional recipe. King Arthur Flour has a recipe using their "starter" that is a little easier and more reliable, but may not be 100% authentic since it uses regular yeast as well.

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.

Call in the dogs

I'm a little tired of blogging right now. Both at CCC and other blogs where I occasionally post. I'm taking tax classes to volunteer with AARP Foundation. Working on a couple other projects. The holidays are here quicker than I or my family could ever have thought!

Started some beef jerky today. Will give most of it away as gifts. Also into making bread - loaves, buns, sourdough... whatever. Will probably make salt risin' in the next few days. If you've never had salt risin' bread you've missed a real treat. If someone in your house has made it, you can attest to the distinct smell as the starter gets going. It can be dicey to make, but, it is so worth it! I got some of the "yeast" from King Arthur Flour - will be interesting to see if this makes it a bit more predictable and if it tastes like the "old fashioned" way of making it.

So, I'll sign off Coarse Cracked Corn for a while. Hell, I might wake up inspired and post tomorrow morning. Or, it may be next year. So, in the words of Nitty Gritty Dirt Band, I'll...

...piss on the fire, call in the dogs, and head it on back to Bowlegs...

At least for a while...