Salt Rising Bread
Yield
3 loavesPrep
20 minCook
45 minReady
1 daysLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
potatoes
|
|
| 2 | cups |
milk
lukewarm |
|
| 1 | teaspoon |
sugar
|
|
| ⅛ | teaspoon |
baking soda
|
|
| 4 | cups |
water
boiling |
|
| 1 | cup |
water
|
|
| 3 | tablespoons |
cornmeal
|
|
| 2 | tablespoons |
vegetable shortening
melted |
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
salt
|
|
| Dough | |||
| 1 | x |
all-purpose flour
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
potatoes
|
|
| 473 | ml |
milk
lukewarm |
|
| 5 | ml |
sugar
|
|
| 0.6 | ml |
baking soda
|
|
| 946 | ml |
water
boiling |
|
| 237 | ml |
water
|
|
| 45 | ml |
cornmeal
|
|
| 3E+1 | ml |
vegetable shortening
melted |
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
salt
|
|
| Dough | |||
| 1 | x |
all-purpose flour
|
*
|
Directions
Pare and slice potatoes. Add cornmeal, sugar, 1 teaspoon salt, and boiling water. Wrap bowl in a heavy cloth. Cover and allow to stand in a warm place overnight.
In the morning remove potatoes. Add milk, water, baking soda, salt, and shortening. Add sufficient flour to make a dough just stiff enough to knead. Knead until smooth and elastic. Form into loaves. Place in well-oiled pans. Cover and let rise until double in bulk. Bake in moderate oven (400 degrees) about 45 minutes.
