URL: Salt Rising Bread

[cuteascountry_Shortcake]

The following website has a couple of recipes plus hints for better baking from a lady who has been making this bread for 70 years.

Submitted by Flo in Texas

web.mountain.net/~petsonk/SRB04c_files/page0007.htm

[cuteascountry_Shortcake]

These recipes for Salt Rising Bread are for Rozie in Apple Valley, CA. You're right: it makes the best toast in the world, but bakeries haven't offered it for years. (You'll see a reason explained in the quotation from the Fanny Farmer Baking Book, below.) I'm not a baker, but I saved these two recipes back when I had the best of intentions.
Alex

SALT RISING BREAD WITH STARTER
***Starter***
2 medium-size potatoes peeled and sliced thin
1 quart boiling water
1/4 cup nondegerminated cornmeal, such as stone-ground
2 tablespoons sugar
1 teaspoon salt

***Sponge***
1 1/2 cup milk
1/4 teaspoon baking soda
4 cups all-purpose flour
The above starter

***Dough***
6 cups all purpose flour
2 1/2 teaspoons salt
6 tablespoons vegetable shortening
The above sponge

ABOUT SALT-RISING BREAD from the Fanny Farmer Baking Book):
Salt-rising bread is something to get excited about! It was dearly loved and considered very wholesome and nutritious during the late nineteenth and early twentieth centuries, but we lost the method of making it-a result of modern technology, I think. It seems our milling process became so refined that we took the germ out of the corn kernel when milling cornmeal, and thus lost the vital nutrient needed to capture the yeast for the salt-rising bread starter. I'm happy to say the following recipe works extremely well, but you must use a nondegerminated cornmeal, such as a true stone-ground cornmeal found in health-food stores - which keeps the germ in the milling process.

The name "salt-rising bread" stems from the original method of keeping the dough warm: the bowl of dough was set in a large container of warmed rock salt, which held the heat for a long time. It's no longer necessary to keep the dough warm with salt, although it does need to be kept warmer than conventional yeast doughs -- about 100'F. In the recipe, I've given suggestions for convenient warm places found in almost every home.

Salt-rising bread is a great adventure to make and to eat. It is rather dense and heavy, with a creamy texture and a wonderful "cheesy" taste and aroma it will not rise quite as high as other yeast breads, but its rather compact, chewy texture makes it fabulous for toasting, and it makes the best grilled-cheese sandwiches you've ever had.

To make the starter: Put the potatoes in a large bowl, pour the boiling water over, then stir in the cornmeal, sugar, and salt. Place the bowl in a larger bowl of hot water, and set in a warm place where the temperature remains fairly steady-a gas oven with just the pilot light on, or an electric oven with the interior light on, or on top of the water heater. Replace the hot water two or three times-or whenever you think of it and it's convenient-over the next 24 hours. Then remove the potato slices from the bowl, and continue on with the sponge.

To make the sponge: Heat the milk until it is comfortably warm to your finger, then add it to the starter, along with the baking soda and 3 1/2 cups flour. Beat briskly until smooth-a hand rotary beater helps to smooth out the lumps. Cover with plastic wrap and again place in a larger bowl of hot water. Set in a warm place (see preceding suggestions), and let the sponge double in bulk-this usually takes 2 to 3 hours, but check it after 1 1/2 hours. When doubled, it will look creamy and light. Don't let it sit longer after it is creamy and light or it will lose its "cheesy" flavor and become sour.

To make the bread dough: Put 4 cups of the flour in a large bowl. Add the salt and mix lightly with a fork. Drop in the shortening and blend it in with your fingers- as though you were making pie dough-until the mixture looks like fine meal. Add the flour mixture to the sponge and beat until well mixed. Add enough more flour-1 or 2 cups- to make a soft, manageable dough you can knead. Turn out onto a floured surface and knead for a minute or two. Let rest for 10 minutes.

Resume kneading until the dough is smooth (this dough is heavy and rather puttylike)-about 10 minutes. Divide in thirds and shape each piece into a loaf. Place in greased loaf pans. Cover with plastic wrap, set the pans in a larger pan of hot water, and again set in a warm place to rise. This final rise will take about 3 hours, and the loaves should increase in volume by about one third-this is less than the usual doubling in bulk.

Bake in a preheated 350'F oven for 45 to 55 minutes, until golden brown. If in doubt, better to bake a few minutes longer than underbake. Turn out of the pans and cool on a rack.

SALT RISING BREAD WITH COARSE WHITE CORNMEAL
My parents and grandparents are all from West Virginia and I was raised on this bread. It has a very distinctive smell, stronger than sour dough and it is delicious. Source: Sara's Swap Shop column in Columbus, GA newspaper in the 70's.

NOTE: Do not attempt to make this bread on a damp day.

1 cup whole milk
1/2 cup coarse white corn meal (not self-rising)
3 cups whole milk
3/4 tsp. salt
1 tbs. white sugar
5 tbs. Lard or Crisco shortening
3-1/2 cups plain flour
7-1/2 cups plain flour

Scald 1 cup milk and pour it over the corn meal in a small bowl.
Stir just until meal is moistened.
Let stand in warm place until it ferments (about 24 hours).

Heat 3 cups milk with the salt, sugar and lard until lukewarm and well mixed.

Stir in the cornmeal mixture and place bowl in a pan of lukewarm water for about 2 hours (until bubbles work up from the bottom). (Presumably, keep bowl warm.)

Stir in 5 cups of flour.
Then knead in the other 2-1/2 cups until dough is smooth.

Place dough in three well-greased 5" x 10" pans and let rise until doubled in bulk.

Bake at 350º for about 15 min. and then gradually increase temperature to 425º. Bake for about 1 hour and enjoy.

[cuteascountry_Shortcake]

Nancy, this is in response to Rozie in Apple Valley, California who was looking for a recipe for Salt Rising Bread. There are a lot of recipes on the net for Salt Rising Bread but you need the Salt Rising Yeast in order to make it. It is a long process and not an easy bread to make. My mom loves Salt Rising Bread so I found a bakery in New York that ships the bread very reasonably priced considering the time you save. Salt Rising Yeast isn't cheap so in the long run I thought it was a good deal. The website is Cubacheese.com you can email for more information at [e-mail] or call 800-543-4936 fax [phone]. A loaf runs $3.00 and it is excellent bread that freezes well. Hope this helps.
Kathy, Omaha, Nebraska

[cuteascountry_Shortcake]

Nancy this is for Rozie, Apple Valley, CA who requested this recipe in the Dec 28th newsletter.
Kathy in Alabama
Salt Rising Bread
3 med. or large potatoes
3 tbsp. Yellow cornmeal
1 tsp. Sugar
1 tsp. Salt
4 cups Boiling water
2 cups Warm milk
1 cup Warm water
1/2 tsp. Baking soda
2 tsp. Salt
2 tbsp. Melted shortening or oil
5 lb Bag of flour, (bread making flour is best)

Wash potatoes and peel well. Slice raw potatoes thinly into a large Pyrex or ceramic bowl (non reactive ). Add by sprinkling on the cornmeal, sugar, salt and pour over the boiling water. Wrap the bowl tightly with a heavy towel and cover the towel with a foil wrap. Place in a constant warm place overnight such as a radiator or on a low heat warming tray. Set the tray to 90 degrees or a warmth that is comfortable when touched but not to hot to touch. Then place a larger towel over the entire covered bowl. I find that 12 to 15 hours is a good time limit to produce the foamy starter. If the next morning the starter isn't foamy or doesn't smell strong, then 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 and mixing with the milk & water mixture. Stir in enough flour ( I use bread flour ) to make a smooth dough. Knead until smooth and elastic as you would for yeast dough, about 8 minutes or so, adding more flour as needed to prevent stickiness. divide the kneaded dough into 6, greased 1 pound small loaf ( 8 x 4 ) pans or 4, 9x3 loaf pans. dough should fill pan 1/3 full. Let the breads rise in a consistent warm place covered (again use a 90 degree warm warming tray ) until breads are almost double and risen almost to tops of pans. (about 1 1/2 to 2 hours) . Bake in a 400 degree oven for 30 minutes or golden. remove to racks to cool. Brush tops of loaves with melted butter. The characteristic strong odor you smell as the breads are baking will not overly manifest itself in the flavor of the bread. The bread has a nice grain and texture and pleasant taste. Great toasted.
Freezes well.

Salt Rising Bread
Ingredients:
3 med Sized potatoes
1 tsp. Sugar
4 cups Boiling water
3 tbsp. Cornmeal
1 tsp. Salt

Dough:
2 cups Lukewarm milk
1/8 tsp. Baking soda
1 cup Water
2 tbsp. Melted shortening
1/8 tsp. Salt
Flour

Pare and slice potatoes. Add cornmeal, sugar, 1 teaspoon salt, and boiling water. Wrap bowl in a heavy cloth. Cover and allow to stand in a warm place overnight. In the morning remove potatoes. Add milk, water, baking soda, salt, and shortening. Add sufficient flour to make a dough just stiff
enough to knead. Knead until smooth and elastic. Form into loaves. Place in well-oiled pans. Cover and let rise until double in bulk. Bake in moderate oven (400° F) about 45 minutes. 3 loaves.

[cuteascountry_Shortcake]

Salt Rising bread has always been a favorite from our family in Western New York but we never could find it anywhere but there. This recipe is from my late Father. Hope it's what you're looking for:

Salt Rising Bread (2 loaves)
2 C milk
1 tsp. salt
1 tsp. sugar
5 tsp. shortening
5-1/2 C sifted flour
1/4 C white corn meal (water ground)
Scald 1/2 cup of milk and pour over corn meal.
Let ferment for 24 hours.

To make dough, heat 1-1/2 C milk plus salt, sugar and shortening, until lukewarm. Stir in 1-3/4 C flour. Stir in corn meal mixture. Place bowl containing mixture in pan of warm water for 2 hours until bubbles work up from bottom. Stir in 2 C flour. Knead in remainder of flour until smooth. Put in pan and let set until double in bulk (about 3 hours). Bake in 350º oven for about 15 minutes.

Dorothy

[cuteascountry_Shortcake]

Rozie, I grew up in Texas and was raised on Salt rising bread. I knew I was pregnant because the smell of the bread is so strong I became sick. I still love it and its one of the first things I buy when I go home
to Texas. Hope you enjoy it, its fantastic..
Chris in Bakersfield California

Salt-Rising Bread
Source: Houston Chronicle files

2 med. raw potatoes, peeled and sliced
1/4 c. yellow cornmeal
1/2 c. + 3 T. sugar
1 T. baking powder
1/2 t. soda
1 T. + 1/2 t. plain (not iodized) salt
Boiling water
7 1/2 to 8 1/2 c. all purpose flour, divided use
2 c. lukewarm water
1/2 c. melted water

Combine potatoes, cornmeal, 3 T. sugar, baking powder, soda, and 1/2 t. salt. Add boiling water to cover. Stir and let sit in warm place overnight.

Next day mixture should be bubbling, with froth on top. If not, discard and start again. Pour off about 1 to 1 1/2 c. of liquid. Toss out meal-potato mixture. Add 1-1/2 c. flour to liquid to form a creamy batter. Cover and set in warm place until doubled in bulk, about 2 hrs. Add warm water, butter, remaining salt and sugar and stir in enough of remaining flour to make a soft dough. Turn dough onto a floured surface and knead until elastic, about 15 min.

Divide dough between 2 (9x5x3 inch) loaf pans. Cover and let rise until doubled in bulk. Preheat oven to 350. Bake 45 min. or until loaves sound hollow when tapped.