Salt rise bread. Salt-rising (or salt-risen) bread is a dense white bread that was widely made by early settlers in the Appalachian Mountains, leavened by naturally occurring Clostridium perfringens and other bacteria rather than by yeast. Salt rising bread can be very unpredicatble. As one reviewer reported it never did rise.
Salt Rising Bread starts by making a simple starter with the most basic of ingredients: Potatoes or cornmeal. Salt Rising Bread is uniquely delicious. I love its heady aroma, chewy crumb, and crackling crisp crust. You can cook Salt rise bread using 7 ingredients and 6 steps. Here is how you cook that.
Ingredients of Salt rise bread
- It’s 4 tablespoons of white cornmeal.
- Prepare 2 tablespoons of sugar.
- Prepare 11/2 teaspoons of salt.
- It’s 1 cup of milk.
- Prepare 1 cup of warm potato water.
- You need 2 tablespoons of lard.
- You need 51/2 cups of flour.
And would you believe all this goodness comes not from yeast, but from the bacteria in fermented. Bodhi Baker What is Salt Rising Bread. It relies on a Fermented mixture of warm milk or water, flour, cornmeal, sugar and salt to give it rising power. Salt-rising bread has a very smooth texture with a tangy flavor and aroma.
Salt rise bread step by step
- The afternoon before baking scald milk add 1/2 the sugar all the salt stir in cornmeal.
- Place in warm place overnight in pan of warm watet.
- In the morning add warm potato water rest of sugar shortening and 2 cups of flour.
- Set in pan of warm water let rise.
- Turn into warm mixing bowl slowly add rest of flour and knead by hand for 10 brush with melted butter minutes place in greased loaf pan let rise till 21/2 times it's size.
- Bake at 375 for 10 minutes then turn down to 350 for 25 minutes.
While it may be named salt rising bread, this bread is not leavened by salt nor does it taste salty. Historians suggest the name came from when bakers used heated salt to keep the starter warm. The origins of salt-rising bread are unclear but seem to lie in the nineteenth-century American frontier, where it was likely difficult to obtain fresh yeast or keep a bread starter cool and regularly fed. But salt rising bread has been around for hundreds of years. Its fans say that's nowhere near long enough, and they keep the tradition of this marvelous bread alive.