Salt rise bread
Salt rise bread

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, salt rise bread. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Salt rise bread is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Salt rise bread is something which I have loved my entire life.

This won't form the typical large, domed top; it will rise straight up, with just a slight dome. The bread will round to the top of the pans. 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.

To get started with this recipe, we have to prepare a few components. You can have salt rise bread using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Salt rise bread:
  1. Take 4 tablespoons white cornmeal
  2. Prepare 2 tablespoons sugar
  3. Get 11/2 teaspoons salt
  4. Prepare 1 cup milk
  5. Take 1 cup warm potato water
  6. Prepare 2 tablespoons lard
  7. Take 51/2 cups flour

But first a little bit about the bread: you get a nice, soft bread without having to hassle with yeast. Salt Rising Bread is an Appalachian traditional bread made without yeast. But not much has been documented about the bread or its history, so two women in Mt. Morris, Pa., began a quest to understand the hows and whys behind a tradition that seems to captivate anyone who catches wind of it.

Steps to make Salt rise bread:
  1. The afternoon before baking scald milk add 1/2 the sugar all the salt stir in cornmeal
  2. Place in warm place overnight in pan of warm watet
  3. In the morning add warm potato water rest of sugar shortening and 2 cups of flour
  4. Set in pan of warm water let rise
  5. 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
  6. Bake at 375 for 10 minutes then turn down to 350 for 25 minutes

Bread flour will develop the strongest gluten structure and will allow the bread to rise higher and develop more chewiness. You can also substitute in some wheat flour for the white flour in this recipe (see recipe notes for details). Salt- Salt not only flavors the bread, but also slows down the yeast a bit. Dough without salt will rise much. A one of a kind bread, made from a starter, then a sponge, then into loaves.

So that’s going to wrap this up with this special food salt rise bread recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!