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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Zahoor Rehman
[email protected]I'm so impressed with this recipe. The bread turned out perfectly. It's light, fluffy, and flavorful. I'll definitely be making this again.
Anethos ahuio
[email protected]This bread is delicious! It's the perfect bread for sandwiches, toast, or just eating plain. I highly recommend this recipe.
NALA Arjun
[email protected]This bread is amazing! I'm so glad I decided to try it. It's definitely going to be a regular in my kitchen.
Princess Shan yan
[email protected]I'm so happy I found this recipe. I've been looking for a good salt-rising bread recipe for a long time. This one is perfect!
Ogbaino Blessing
[email protected]This bread is a work of art. It's so beautiful and delicious. I'm so glad I decided to try this recipe.
Lea
[email protected]I've been baking for years, and this is one of the best bread recipes I've ever tried. The bread is absolutely delicious.
martha njobvu
[email protected]This is the best salt-rising bread I've ever tasted. It's so flavorful and moist. I can't wait to make it again.
David Hale
[email protected]I'm so impressed with this recipe. The bread turned out beautifully, and it tastes even better than it looks. I'll definitely be making this again.
Martynka Ogano
[email protected]This bread is amazing! I've never had anything like it. It's so light and fluffy, and the flavor is out of this world.
Sumon Molla
[email protected]I've made this bread several times now, and it's always perfect. It's my favorite bread recipe.
Md samsol
[email protected]This bread is delicious! It's the perfect combination of tangy and sweet. I love to toast it and spread it with butter and honey.
Benjamin Freeman
[email protected]I'm so glad I found this recipe. I've been looking for a good salt-rising bread recipe for ages. This one is definitely a keeper!
Aqsa SSamad
[email protected]This bread is perfect for a lazy Sunday morning. It's so easy to make, and it fills the house with the most amazing aroma. I love to serve it with a cup of coffee and a good book.
Chloe Hernandez
[email protected]I made this bread for a party, and it was a hit! Everyone loved it. I'm definitely going to be making it again for my next party.
Kylah Martin
[email protected]I'm a beginner baker, and this recipe was easy enough for me to follow. The bread turned out great! I'm so proud of myself for making something so delicious.
aylla shrideh
[email protected]This is my go-to recipe for salt-rising bread. It's easy to follow and always turns out great. I love the tangy flavor of the bread, and it's perfect for sandwiches, toast, or just eating plain.
Babekile Dlamini
[email protected]I've been making salt-rising bread for years, and this recipe is one of the best I've tried. The bread is always light and fluffy, with a perfect crust. My family loves it!
ring tone
[email protected]This bread is the real deal! It's got that classic salt-rising flavor that I love. The crust is crispy and the inside is soft and chewy. I highly recommend this recipe.
Stefanija Nazarova
[email protected]I was a bit hesitant to try this recipe because I'd never made salt-rising bread before, but I'm so glad I did! The bread was amazing! It had a wonderful texture and flavor. I served it with some homemade butter and honey, and it was the perfect brea
Ak Afnan
[email protected]This salt-rising bread recipe was a total success! The bread turned out light, fluffy, and flavorful, with a slightly tangy taste. I'll definitely be making this again.