Salt Rising Bread
Salt Rising Bread

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, salt rising bread. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Salt Rising Bread is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Salt Rising Bread is something that I have loved my whole life.

Top Quality Ingredients, Pans, Kitchen Tools & More For Bakers. YOU CAN DRY SALT RISING CULTURE!!! Store dried flakes in plastic in a cool, dry place or freeze until needed for salt rising bread.

To begin with this recipe, we must prepare a few ingredients. You can cook salt rising bread using 11 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Salt Rising Bread:
  1. Take 3 large baking potatoes
  2. Prepare 3 tbsp NOT DEgerminated yellow cornmeal
  3. Take 1 tsp sugar
  4. Take 1 tsp salt
  5. Get 4 cup boiling water
  6. Get 2 cup warm milk
  7. Prepare 1 cup warm water
  8. Prepare 1/2 tsp baking soda
  9. Get 2 tsp salt
  10. Take 2 tbsp vegetable oil OR melted shortening
  11. Make ready 5 lb bag of bread flour

There are few things in life better than a slathering a pad of butter on a slice of fresh, still-warm-from-the-oven bread. Whether it's paired with a bowl of chicken noodle soup or used to sandwich peanut butter and jelly, a loaf of homemade bread is a simple pleasure. 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.

Steps to make Salt Rising Bread:
  1. Wash and peel potatoes. Slice raw potatoes thinly into a large, non-reactive bowl (I use Tupperware; ceramic also works). Sprinkle with cornmeal, sugar and salt and pour on the boiling water. Cover the bowl loosely with plastic wrap and set aside.
  2. Fill a crockpot half full of water, heat that up on high, then turn it down to low. Invert the crockpot lid, set a dinner plate on top of that with a pot holder or 2, place your bowl of starter ingredients on top, and cover the whole thing with a couple of thick bath towels. The trick to a successful starter is keeping it at a constant temperature of 100-105-degrees.
  3. After 12 to 15 hours your starter should be foamy (see photo) and have a strong, sour smell (kind of like stinky feet). If after 12 to 15 hours the starter isn't foamy and stinky, the starter has failed. Do not continue with the recipe. You must have the foam and the smell!
  4. Now in a separate bowl, mix together the warm milk, (even skim is fine), warm water, baking soda, salt and melted shortening or oil.
  5. Drain the potato mixture in a colander saving the starter liquid (discard the potato slices) and mix the starter liquid with the milk & water mixture. Stir in enough flour to make smooth dough.
  6. Knead until smooth and elastic as you would for yeast dough, about 8 to 10 minutes, adding more flour as needed to prevent stickiness.
  7. Divide the kneaded dough into 6 greased 1 pound small loaf (8 x 4) pans. Dough should fill pan 1/3 full.
  8. Lightly cover the bread pans with a floured tea towel or a sheet of plastic wrap that's been lightly sprayed with Pam. Let the breads rise in a consistent warm place until dough has almost doubled. (About 2 hours).
  9. With a fine-misting spray bottle, spritz the top of the dough with water. Bake in a 400°F oven for 30 minutes or until golden.
  10. Remove to racks to cool. Brush tops of loaves with melted butter.
  11. The characteristic strong odor you smell as the bread is baking will not overly manifest itself in the flavor of the bread. The bread has a nice grain and texture and pleasant taste and is MOST delicious when toasted! It also freezes very well.
  12. UPDATE 7/25/17: FINALLY found a bakery (in Pennsylvania) that sells authentic Salt Rising Bread. Somewhat pricey with shipping (but worth it), BUT they also sell a dried starter that makes it a bit easier to make your own. Also recently got a sous vide gadget and found it much easier to use than the crockpot to maintain the consistent temperature for a successful starter.
  13. UPDATE 5/11/2020: Recently ordered from the PA bakery mentioned in comment 12, and, sadly, it's no longer the authentic salt rising recipe. 😢

It relies on a FERMENTED mixture of warm milk or water, flour, cornmeal, sugar and salt to give it rising power. A one of a kind bread, made from a starter, then a sponge, then into loaves. Each batch of dough is unique. Salt Rising bread is made with a cultured salt rising yeast but contains no more salt than ordinary bread. The name possibly has its origin in the use of hot rock salt to keep the sour and sponge warm dur.

So that’s going to wrap it up for this exceptional food salt rising bread recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!