SALT-RISING BREAD
Salt-rising bread is an American technique with deep roots: Home bakers who developed the bread in Appalachia didn't have access to yeast, but found a way to bake without it when they noticed that their milk starters bubbled up overnight. It's much easier and far more consistent to get a good rise with yeast - even bakers who make salt-rising bread regularly have failures with the finicky technique. But those who continue the tradition are rewarded with light, tender, airy crumbed bread that makes a particularly delicious toast. Be sure to maintain the starter at an even temperature, as directed, or it won't take.
Provided by Tejal Rao
Categories snack, breads
Time 13h15m
Yield 1 (9-inch) loaf
Number Of Ingredients 6
Steps:
- Heat the milk in a small saucepan over medium just until the edges start to bubble. Let the milk cool for 5 minutes. Meanwhile, set the cornmeal and 1 teaspoon flour in a medium bowl. Once the milk has cooled, pour it over the cornmeal mixture, and whisk it well. Cover with plastic wrap, and keep warm - 104 to 110 degrees - for about 8 hours. You could use a water bath, a crockpot or an oven that has been turned off, but if the starter isn't consistently kept warm, it won't take. When the top of the starter is foamy and it smells a little like cheese, it's ready for Step 2.
- Using a wooden spoon, mix 1 cup/240 milliliters hot water with 1 1/2 cups/190 grams flour and the baking soda, then add the starter to it, and mix well. Cover, and keep warm in the same way you did for Step 1, for 2 to 4 hours, until the dough is bubbly and has nearly doubled in size.
- Scrape into the bowl of a stand mixer. Using the beater attachment, with the speed on medium, add butter and salt, then add remaining flour in 1/2-cup increments - you may not need to add it all for the dough to come together. The dough should be smooth and a little soft and sticky after about 5 minutes of beating in the stand mixer on medium speed.
- Transfer dough to a buttered 9-inch loaf tin, cover again and let it rest somewhere warm in the pan for 2 to 3 hours, until the top is slightly puffed and rounded.
- Heat the oven to 350 degrees. Once the dough is ready, uncover it and bake for 40 to 50 minutes, or until the top is deeply golden and the loaf sounds hollow when tapped. Let cool completely in the pan before turning out and slicing.
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bibek mallah
[email protected]I'm not sure what I did wrong, but the bread was a complete disaster.
Md Shagar
[email protected]I followed the recipe exactly but the bread didn't turn out.
ryu
[email protected]The bread was a bit too dense for my taste.
pi Ruhul
[email protected]I'm not a huge fan of the tangy flavor, but the bread is still good.
Kibz Official
[email protected]This bread is a bit of a time investment, but it's worth it.
Ekram
[email protected]I love the flavor of this bread. It's perfect for sandwiches or toast.
millicent tsele
[email protected]This is a great recipe for a special occasion. The bread is beautiful and delicious.
Salman Fantar
[email protected]I've never had salt rising bread before, but this recipe was easy to follow and the bread turned out great.
Hgjk Lado
[email protected]This bread is delicious! I love the tangy flavor and the chewy texture.
Gregg Diehl
[email protected]This bread is amazing! It's so soft and fluffy, and the flavor is incredible. I'll definitely be making this again.
Zuna yed
[email protected]I've tried a few salt rising bread recipes, but this one is by far the best. The bread is light and fluffy, with a perfect crust.
Carl K
[email protected]This is a great recipe for those who love a tangy, flavorful bread. It's a bit of a time investment, but it's worth it.
Shazia khan
[email protected]The recipe was easy to follow and the bread turned out great. I'll definitely be making this again.
sweet gril
[email protected]This bread is delicious! I love the unique flavor and texture. It's perfect for sandwiches, toast, or just eating plain.
Mahabub islam Kajol
[email protected]I was skeptical about the long rising time, but it's definitely worth it. The bread turned out amazing! It's the best homemade bread I've ever had.
Jose Uresti
[email protected]This salt rising bread recipe is a winner! The flavor is complex and slightly tangy, with a soft and chewy crumb. I've made it several times now and it's always a hit.