Salt rise bread. 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. Salt rising bread can be very unpredicatble. As one reviewer reported it never did rise.
Take yourself back in time with this irresistible salt-rising bread recipe. Instead of using yeast, the Salt rising bread recipe uses naturally occurring Clostridium perfringens and other bacteria to give the loaf of bread the rise it needs. This Salt Rising Bread Recipe provides a Step by Step Tutorial to show you how to make a delicious and unique bread that was developed by the early pioneers. You can have Salt rise bread using 7 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Salt rise bread
- Prepare 4 tablespoons of white cornmeal.
- You need 2 tablespoons of sugar.
- You need 11/2 teaspoons of salt.
- It’s 1 cup of milk.
- Prepare 1 cup of warm potato water.
- You need 2 tablespoons of lard.
- It’s 51/2 cups of flour.
Learn how to make Foolproof Salt-Rising Bread. Salt-rise bread is different from its yeast-risen cousins in a number of ways. To start, there is no yeast used to leaven the bread. In fact, unlike its sourdough sister, salt-rise doesn’t normally use airborne.
Salt rise bread instructions
- The afternoon before baking scald milk add 1/2 the sugar all the salt stir in cornmeal.
- Place in warm place overnight in pan of warm watet.
- In the morning add warm potato water rest of sugar shortening and 2 cups of flour.
- Set in pan of warm water let rise.
- 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.
- Bake at 375 for 10 minutes then turn down to 350 for 25 minutes.
This old-fashioned method of making bread with a cornmeal starter is worth the effort! Salt-rising bread is a specific type of bread that does not use yeast, and instead uses another source of bacteria to create the gases that allow bread dough to rise. Salt Rising Bread from the Drums of Autumn - A yeast-less bread, well known for it’s dense texture, soft crumb and unusual odour, that was popular across the central and southern Appalachian states. Salt-rising bread, whose rising depends upon neither salt nor yeast, became their solution. Pioneers cultivated bacteria in the potatoes or cornmeal that they mixed with flour to make a funky, fresh loaf. “My father baked salt-rising bread at home.