Add the salt and mix lightly with a fork. Whisk together 4 cups flour and salt in a bowl.

Salt Rising Bread Wikipedia

When ready to make the bread.

Recipe salt rising bread. Store dried flakes in plastic in a cool dry place or freeze until needed for salt rising bread. Add mixture to sponge and beat with a wooden spoon until combined well. This will give a flavor boost to your bread.

Let the milk cool for 5 minutes. Then cover the bowl with plastic wrap and place it in a warm place to prove. Add the flour stirring until everything is thoroughly moistened.

The first mention of salt rising bread occurs in about 1608. Grease two bread loaf pans with butter and set aside. To make the salt rising bread add enough all purpose flour to the sponge to create a wet shaggy dough.

My first recollection of this is about 1954 still a while ago. Save 1 4 cup of a successful sponge and pour it into a saucer cover with cheesecloth and allow to dry. Add the warm water cornmeal 1 4 teaspoon of salt baking soda and sugar to a heatproof bowl that will allow the mixture to expand and combine well.

My grandpa sutter maternal side used to bring it home every now and then. Salt rising bread cdkitchen salt baking soda milk all purpose flour salt potatoes sugar and 5 more salt rising bread allrecipes milk white sugar white sugar shortening warm water warm water and 5 more. Put 4 cups of the flour in a large bowl.

To make the bread dough. Now and then old timey stuff is neat. Classic american salt rising bread by pj hamel to make starter 2.

Once the milk has cooled pour it over the cornmeal mixture and whisk it well. Combine the hot water 120 f to 130 f with the salt baking soda and sugar stirring to combine. Meanwhile set the cornmeal and 1 teaspoon flour in a medium bowl.

Ran across mention of it a while back got interested and looked it up. Made a loaf of this in my bread machine a couple weeks ago and. Pour this dough out onto a well floured board and begin to knead lightly incorporating the flour until the dough is no longer sticky.

Blend in shortening with your fingertips or a pastry blender or pulse in a food processor just until mixture resembles coarse meal with some small roughly pea size lumps. You ll want to find somewhere that is consistently between about 90 f and 100 f. Drop in the shortening and blend it in with your fingers as though you were making pie dough until the mixture looks like fine meal.

Dissolve the flakes in the new warm starter and continue with recipe. Add the flour mixture to the sponge and beat until well mixed.