SALT RISING BREAD
THIS IS NOT AN EASY BREAD TO MAKE! It is tricky, but worth the effort for one who loves that very different, pungent smell of salt-rising bread. The cornmeal used for the starter must contain the inner germ of the corn and a constant warm temperature must be maintained.
Provided by Valarie
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time P1DT1h
Yield 36
Number Of Ingredients 11
Steps:
- To Make Starter: Heat the milk, and stir in 1 tablespoon of the sugar, the cornmeal and 1 teaspoon of the salt. Place this in a jar in an electric skillet or crock pot with hot water in it. Maintain the temperature around 105 to 115 degrees F (40 to 47 degrees C) for 7-12 hours or until it shows fermentation. You can hear the gas escaping when it has fermented sufficiently. The bubble foam, which forms over the starter, can take as long as 24 hours. Do not go on with the bread-making until the starter responds. As the starter ferments, the unusual salt-rising smell appears.
- When the starter is bubbly, it is time to make the sponge. Place the starter mixture in a medium-size bowl. Stir in 2 cups of the warm water, 2 tablespoons of the sugar, the shortening and 2 cups of the all-purpose flour. Beat the sponge thoroughly. Put bowl back in the water to maintain an even 105 to 115 degrees F (40 to 47 degrees C) temperature. Cover, and let rise until light and full of bubbles. This will take 2 1/2 to 3 hours.
- Dissolve the baking soda in 1 tablespoon of the warm water and combine it with the sponge. Stir 5 1/4 cups of the flour into the sponge; knead in more flour as necessary. Knead the dough for 10 minutes or until smooth and manageable. Cut dough into 3 parts. Shape dough and place it in three greased 9x5x3 inch pans. Place covered pans in warm water or uncovered pans in a warm oven with a bowl of hot water, maintaining a temperature of 85 degrees F (30 degrees C). It will take approximately 5 hours for the bread to rise 2 1/2 times the original size. The bread will round to the top of the pans.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake bread at 375 degrees F (190 degrees C) for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 20 minutes or until light golden brown. YOU CAN DRY SALT RISING CULTURE!!! Save 1/4 cup of a successful sponge and pour it into a saucer, cover with cheesecloth and allow to dry. Store dried flakes in plastic in a cool, dry place or freeze until needed for salt rising bread. When ready to make the bread; dissolve the flakes in the new warm starter and continue with recipe. This will give a flavor boost to your bread.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 23.9 g, Cholesterol 0.5 mg, Fat 1.5 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 86 mg, Sugar 1.4 g
DJ'S "TRUE" SALT RISING BREAD
A special thank you to Susan Ray Brown, and her Salt Rising Bread Project! After several e-mails back and forth, and her encouragement, and several blunders on my part, (which Susan helped to correct), I have found the perfect recipe for "true" S.R.B! It takes time and patience, but well worth it! Take time to check out Susan's Website! It is full of excellent information! Help to keep this tradition alive! Susan R. Brown, Salt Rising Bread, The Project. Plus, if you have never eaten this bread, you are in for a very special treat!
Provided by Djs Eagles
Categories Breads
Time 12h30m
Yield 3 loaves, 30 serving(s)
Number Of Ingredients 8
Steps:
- Pour milk onto dry ingredients and stir.
- Keep warm overnight until foamy. I place it in a yogurt maker which will maintain a constant temperature. You must get the foamy and smelly "rotten cheese" smell or it will not work! This is called a "raisin".
- After "raisin" has foamed and has the smell, in a medium sized bowl, add 2 cups of warm water to the mixture. Then add enough flour, (about 1 1/2 cups) to make a thin pancake like batter. Stir and let rise again until it becomes foamy. This will usually take from 2 to 3 hours.
- Next, add one cup of warm water for each loaf of bread that you want to make. ( e.g., 3 cups of warm water will make 3 loaves of bread). To this add about 10 cups of flour.
- Knead well, about 8 to 10 minutes. Then form into loaves and put into well greased loaf pans. Grease tops of loaves. Let rise again, until double, in a warm place. ( I place mine in the oven with the oven light on.) This will take from 2 to 6 hours.
- Bake at 300 deg. for 30 to 45 minutes, or until loaves sound hollow when tapped on the bottom.
- Let cool. Tastes excellent toasted. Freezes Well! Enjoy!
- NOTE: You can make up to 6 loaves with this Starter. I chose to make 3.
Nutrition Facts : Calories 193.4, Fat 0.7, SaturatedFat 0.2, Cholesterol 0.6, Sodium 9.2, Carbohydrate 40.2, Fiber 1.4, Sugar 0.1, Protein 5.5
SALT RISING BREAD II
Make and share this Salt Rising Bread II recipe from Food.com.
Provided by HELEN PEAGRAM_40951
Categories Quick Breads
Yield 1 Loaf
Number Of Ingredients 6
Steps:
- Add the salt, sugar, corn meal, and butter to the milk.
- Place this in
- a glass fruit jar or a heavy crockery pitcher and surround it with water at about 120 F.
- Allow it to stand 6 to 7 hours or until it starts to ferment. If it has "worked" enough, the gas can be heard as it escapes.
- This leaven contains enough liquid for 1 loaf.
- If more loaves are wanted, add 1 cup water, 1 teaspoon salt, 1 Tablespoon sugar, and 1 Tablespoon butter for each additional loaf.
- Make a soft sponge by adding 1 cup flour to each loaf to be made. Beat well.
- Put the sponge to rise again at 120 F.
- When it is very light, add more flour (2 cups flour for each loaf) gradually so tha t the dough can be kneaded and not stick to hands.
- Knead 10 to 15 minutes.
- Put in a greased pan.
- Let rise until 2-1/2 times its original size. Bake in hot oven 15 minutes and then a moderate one for 45 more. Notice that there is no yeast in this bread except the wild yeast that comes from the air.
- While it is baking there is a disagreeable odour that disappears when the bread is baked.
- It always has a peculiar flavour, disliked by some and prized by others.
- It is never so light as bread made with yeast. A loaf made with 1 cup liquid will not rise to the top of a standard-sized bread pan.
- Do not try to keep this fine-grained white bread for long as it dries out.
Nutrition Facts : Calories 1726.9, Fat 24.7, SaturatedFat 13.5, Cholesterol 64.7, Sodium 2539.7, Carbohydrate 321.8, Fiber 11.2, Sugar 13.7, Protein 48.1
SALT RISING BREAD
THIS IS NOT AN EASY BREAD TO MAKE! It is tricky, but worth the effort for one who loves that very different, pungent smell of salt-rising bread. The cornmeal used for the starter must contain the inner germ of the corn and a constant warm temperature must be maintained.
Provided by Allrecipes Member
Categories Sourdough Bread
Time P1DT1h
Yield 36
Number Of Ingredients 11
Steps:
- To Make Starter: Heat the milk, and stir in 1 tablespoon of the sugar, the cornmeal and 1 teaspoon of the salt. Place this in a jar in an electric skillet or crock pot with hot water in it. Maintain the temperature around 105 to 115 degrees F (40 to 47 degrees C) for 7-12 hours or until it shows fermentation. You can hear the gas escaping when it has fermented sufficiently. The bubble foam, which forms over the starter, can take as long as 24 hours. Do not go on with the bread-making until the starter responds. As the starter ferments, the unusual salt-rising smell appears.
- When the starter is bubbly, it is time to make the sponge. Place the starter mixture in a medium-size bowl. Stir in 2 cups of the warm water, 2 tablespoons of the sugar, the shortening and 2 cups of the all-purpose flour. Beat the sponge thoroughly. Put bowl back in the water to maintain an even 105 to 115 degrees F (40 to 47 degrees C) temperature. Cover, and let rise until light and full of bubbles. This will take 2 1/2 to 3 hours.
- Dissolve the baking soda in 1 tablespoon of the warm water and combine it with the sponge. Stir 5 1/4 cups of the flour into the sponge; knead in more flour as necessary. Knead the dough for 10 minutes or until smooth and manageable. Cut dough into 3 parts. Shape dough and place it in three greased 9x5x3 inch pans. Place covered pans in warm water or uncovered pans in a warm oven with a bowl of hot water, maintaining a temperature of 85 degrees F (30 degrees C). It will take approximately 5 hours for the bread to rise 2 1/2 times the original size. The bread will round to the top of the pans.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake bread at 375 degrees F (190 degrees C) for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 20 minutes or until light golden brown. YOU CAN DRY SALT RISING CULTURE!!! Save 1/4 cup of a successful sponge and pour it into a saucer, cover with cheesecloth and allow to dry. Store dried flakes in plastic in a cool, dry place or freeze until needed for salt rising bread. When ready to make the bread; dissolve the flakes in the new warm starter and continue with recipe. This will give a flavor boost to your bread.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 23.9 g, Cholesterol 0.5 mg, Fat 1.5 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 86 mg, Sugar 1.4 g
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