Salt Rising Bread
Source of Recipe
BH&G HERITAGE COOKBOOK
Recipe Introduction
List of Ingredients
1 med Potato -- peeled/thinly
Sliced
2 cup Boiling water
2 Tbsp Cornmeal
1 Tbsp Sugar
1/2 tsp Salt
2 pkg Yeast
7 cup Flour
1 cup Warm milk (110)
2 Tbsp Cooking oil
1 tsp Salt
1/4 tsp Baking sodaRecipe
Place potato slices in a medium bowl. Pour boiling water over potato.
Stir in cornmeal, sugar, and the 1/2 teaspoon salt. Set bowl in a warm
place, uncovered, till mixture is foamy and has a yeasty odor, about
24 hours. Strain starter mixture, discard potato, and add water if
needed to make 1 3/4 cups liquid. Add yeast; stir to dissolve. Stir in
3 cups of the flour, the milk, oil, 1 teaspoon salt, and soda.
Beat well. Cover; let rise in a warm place till very light (about 1
hour). Stir in enough of the remaining flour to make a moderately
stiff dough. Turn out onto a lightly floured surface. Knead dough
till smooth and elastic, 6 to 8 minutes. Divide in half. Cover and
let rest 10 minutes. Shape dough into 2 loaves. Place in two greased
8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Let rise in a warm place till
nearly doubled (about 45 minutes). Bake at 375 for 30 to 35 minutes.
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