Salt Rising Bread

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Salt Rising Bread

Recipe Information
Description: Bread made without yeast. Source: Bread, The Good Cook, Techniques & Recipes--Time-Life 1981 Serves/Makes:2 loaves Ingredients 8 1/2 to 9-1/2 cups (2250 ml) all-purpose flour 1/2 cup (125 ml) cornmeal, preferably stone-ground 4 cups (950 ml) milk, divided use 5 tbsp (70 ml) vegetable shortening, cut into bits 1 tbsp (15 ml) sugar 1 tbsp (15 ml) salt 1 egg 1 tbsp (15 ml) milk Preparation Starting a day ahead, measure the cornmeal into a heat-proof bowl. Then heat 1 cup (225 ml) of the milk in a small pan until bubbles form around the sides. Pour the milk over the cornmeal and stir until it is a smooth paste. Set the bowl in a warm, draft-free place overnight, or until the cornmeal mixture ferments and develops a strong cheese-like odor. Place the shortening, sugar and salt in a mixing bowl 12 inches across the top. Pour water to a depth of 2 inches into a pot 12 inches in diameter. (The rim of the bowl should fit snugly over the pot. The pot must be deep so that the bottom of the bowl will be suspended above the water.) Bring the water to a boil, then remove the pot from the stove and cover tightly to keep the water hot. In a heavy saucepan, heat the remaining milk until bubbles form around the sides of the pan. Pour the milk over the shortening mixture and stir until the sugar and salt dissolve. When the mixture is tepid, add 3-1/2 cups (825 ml) flour and, after it is incorporated, add the cornmeal mixture. Set the bowl over the pot of water and drape the bowl with a kitchen towel. Let the dough rise for about 2 hours or until surface bubbles indicate it has fermented. The water under the bowl must be kept tepid. Check the pot occasionally and replenish with boiling water if necessary. When the dough has fermented, remove the bowl from the pot. Stir into the dough 5 to 6 cups (1425 ml) more flour, 1 cup (225 ml) at a time, to make a firm ball. If the dough becomes difficult to stir, work in the flour with your hands. Place the dough on a lightly floured surface and knead it for 20 minutes or until it is smooth and elastic. Divide the dough in half and shape each piece into a cylindrical loaf about 8 inches long and 4 inches wide. Place the loaves in buttered 9 inch by 5 inch loaf pans and set them aside in a draft-free place for 2 hours or until the loaves double in bulk. Beat the egg with the 1 tbsp (15 ml) of milk and brush the tops of the loaves with mixture. Bake on the middle shelf of a preheated 400 degree (200 C.) oven for 10 minutes. Reduce the temperature to 350 degrees (175 C.) and bake for 25 to 30 minutes longer or until the bread is golden brown. To test for doneness, turn the loaves out and rap the bottoms with your knuckles. The loaves should sound hollow. Cool the loaves on racks before serving. Comments According to "The New Food Lover's Companion," salt-rising bread was popular in the 1800s before yeast leavening was readily abailable. It relies on a fermented mixture of warm milk or water, flour, cornmeal, sugar and salt to give it rising power. As printed in the Sacramento Bee newspaper February 2, 2000.

Recipe Information

Description:: Bread made without yeast.

Source:: Bread, The Good Cook, Techniques & Recipes--Time-Life 1981

Serves/Makes:2 loaves

Ingredients

8 1/2 to 9-1/2 cups (2250 ml) all-purpose flour
1/2 cup (125 ml) cornmeal, preferably stone-ground
4 cups (950 ml) milk, divided use
5 tbsp (70 ml) vegetable shortening, cut into bits
1 tbsp (15 ml) sugar
1 tbsp (15 ml) salt
1 egg
1 tbsp (15 ml) milk

Preparation

Starting a day ahead, measure the cornmeal into a heat-proof bowl.
Then heat 1 cup (225 ml) of the milk in a small pan until bubbles form around the sides.
Pour the milk over the cornmeal and stir until it is a smooth paste.
Set the bowl in a warm, draft-free place overnight, or until the cornmeal mixture ferments and develops a strong cheese-like odor.
Place the shortening, sugar and salt in a mixing bowl 12 inches across the top.
Pour water to a depth of 2 inches into a pot 12 inches in diameter.
(The rim of the bowl should fit snugly over the pot. The pot must be deep so that the bottom of the bowl will be suspended above the water.)
Bring the water to a boil, then remove the pot from the stove and cover tightly to keep the water hot.
In a heavy saucepan, heat the remaining milk until bubbles form around the sides of the pan.
Pour the milk over the shortening mixture and stir until the sugar and salt dissolve.
When the mixture is tepid, add 3-1/2 cups (825 ml) flour and, after it is incorporated, add the cornmeal mixture.
Set the bowl over the pot of water and drape the bowl with a kitchen towel.
Let the dough rise for about 2 hours or until surface bubbles indicate it has fermented.
The water under the bowl must be kept tepid.
Check the pot occasionally and replenish with boiling water if necessary.
When the dough has fermented, remove the bowl from the pot.
Stir into the dough 5 to 6 cups (1425 ml) more flour, 1 cup (225 ml) at a time, to make a firm ball.
If the dough becomes difficult to stir, work in the flour with your hands.
Place the dough on a lightly floured surface and knead it for 20 minutes or until it is smooth and elastic.
Divide the dough in half and shape each piece into a cylindrical loaf about 8 inches long and 4 inches wide. Place the loaves in buttered 9 inch by 5 inch loaf pans and set them aside in a draft-free place for 2 hours or until the loaves double in bulk.
Beat the egg with the 1 tbsp (15 ml) of milk and brush the tops of the loaves with mixture.
Bake on the middle shelf of a preheated 400 degree (200 C.) oven for 10 minutes.
Reduce the temperature to 350 degrees (175 C.) and bake for 25 to 30 minutes longer or until the bread is golden brown.
To test for doneness, turn the loaves out and rap the bottoms with your knuckles.
The loaves should sound hollow.
Cool the loaves on racks before serving.

Comments

According to "The New Food Lover's Companion," salt-rising bread was popular in the 1800s before yeast leavening was readily abailable. It relies on a fermented mixture of warm milk or water, flour, cornmeal, sugar and salt to give it rising power. As printed in the Sacramento Bee newspaper February 2, 2000.