Salt Rising Bread Recipe by Maggie Conlon
Salt Rising Bread Cooking Instructions 1 Wash and peel potatoes. Slice raw potatoes thinly into a large, non-reactive bowl (I use Tupperware; ceramic also works). Sprinkle with cornmeal, sugar and salt and pour on the boiling water. Cover the bowl loosely with plastic wrap and set aside. 2 Fill a crockpot half full of water, heat that up on high, then turn it down to low. Invert the crockpot lid, set a dinner plate on top of that with a pot holder or 2, place your bowl of starter ingredients on top, and cover the whole thing with a couple of thick bath towels. The trick to a successful starter is keeping it at a constant temperature of 100-105-degrees. 3 After 12 to 15 hours your starter should be foamy (see photo) and have a strong, sour smell (kind of like stinky feet). If after 12 to 15 hours the starter isn't foamy and stinky, the starter has failed. Do not continue with the recipe. You must have the foam and the smell! 4 Now in a separate bowl, mix together the warm milk, (even skim is fine), warm water, baking soda, salt and melted shortening or oil. 5 Drain the potato mixture in a colander saving the starter liquid (discard the potato slices) and mix the starter liquid with the milk & water mixture. Stir in enough flour to make smooth dough. 6 Knead until smooth and elastic as you would for yeast dough, about 8 to 10 minutes, adding more flour as needed to prevent stickiness. 7 Divide the kneaded dough into 6 greased 1 pound small loaf (8 x 4) pans. Dough should fill pan 1/3 full. 8 Lightly cover the bread pans with a floured tea towel or a sheet of plastic wrap that's been lightly sprayed with Pam. Let the breads rise in a consistent warm place until dough has almost doubled. (About 2 hours). 9 With a fine-misting spray bottle, spritz the top of the dough with water. Bake in a 400°F oven for 30 minutes or until golden. 10 Remove to racks to cool. Brush tops of loaves with melted butter. 11 The characteristic strong odor you smell as the bread is baking will not overly manifest itself in the flavor of the bread. The bread has a nice grain and texture and pleasant taste and is MOST delicious when toasted! It also freezes very well. 12 UPDATE 7/25/17: FINALLY found a bakery (in Pennsylvania) that sells authentic Salt Rising Bread. Somewhat pricey with shipping (but worth it), BUT they also sell a dried starter that makes it a bit easier to make your own. Also recently got a sous vide gadget and found it much easier to use than the crockpot to maintain the consistent temperature for a successful starter. 13 UPDATE 5/11/2020: Recently ordered from the PA bakery mentioned in comment 12, and, sadly, it's no longer the authentic salt rising recipe. 😢 1 Wash and peel potatoes. Slice raw potatoes thinly into a large, non-reactive bowl (I use Tupperware; ceramic also works). Sprinkle with cornmeal, sugar and salt and pour on the boiling water. Cover the bowl loosely with plastic wrap and set aside. 1 Wash and peel potatoes. Slice raw potatoes thinly into a large, non-reactive bowl (I use Tupperware; ceramic also works). Sprinkle with cornmeal, sugar and salt and pour on the boiling water. Cover the bowl loosely with plastic wrap and set aside. 2 Fill a crockpot half full of water, heat that up on high, then turn it down to low. Invert the crockpot lid, set a dinner plate on top of that with a pot holder or 2, place your bowl of starter ingredients on top, and cover the whole thing with a couple of thick bath towels. The trick to a successful starter is keeping it at a constant temperature of 100-105-degrees. 2 Fill a crockpot half full of water, heat that up on high, then turn it down to low. Invert the crockpot lid, set a dinner plate on top of that with a pot holder or 2, place your bowl of starter ingredients on top, and cover the whole thing with a couple of thick bath towels. The trick to a successful starter is keeping it at a constant temperature of 100-105-degrees. 3 After 12 to 15 hours your starter should be foamy (see photo) and have a strong, sour smell (kind of like stinky feet). If after 12 to 15 hours the starter isn't foamy and stinky, the starter has failed. Do not continue with the recipe. You must have the foam and the smell! 3 After 12 to 15 hours your starter should be foamy (see photo) and have a strong, sour smell (kind of like stinky feet). If after 12 to 15 hours the starter isn't foamy and stinky, the starter has failed. Do not continue with the recipe. You must have the foam and the smell! 4 Now in a separate bowl, mix together the warm milk, (even skim is fine), warm water, baking soda, salt and melted shortening or oil. 4 Now in a separate bowl, mix together the warm milk, (even skim is fine), warm water, baking soda, salt and melted shortening or oil. 5 Drain the potato mixture in a colander saving the starter liquid (discard the potato slices) and mix the starter liquid with the milk & water mixture. Stir in enough flour to make smooth dough. 5 Drain the potato mixture in a colander saving the starter liquid (discard the potato slices) and mix the starter liquid with the milk & water mixture. Stir in enough flour to make smooth dough. 6 Knead until smooth and elastic as you would for yeast dough, about 8 to 10 minutes, adding more flour as needed to prevent stickiness. 6 Knead until smooth and elastic as you would for yeast dough, about 8 to 10 minutes, adding more flour as needed to prevent stickiness. 7 Divide the kneaded dough into 6 greased 1 pound small loaf (8 x 4) pans. Dough should fill pan 1/3 full. 7 Divide the kneaded dough into 6 greased 1 pound small loaf (8 x 4) pans. Dough should fill pan 1/3 full. 8 Lightly cover the bread pans with a floured tea towel or a sheet of plastic wrap that's been lightly sprayed with Pam. Let the breads rise in a consistent warm place until dough has almost doubled. (About 2 hours). 8 Lightly cover the bread pans with a floured tea towel or a sheet of plastic wrap that's been lightly sprayed with Pam. Let the breads rise in a consistent warm place until dough has almost doubled. (About 2 hours). 9 With a fine-misting spray bottle, spritz the top of the dough with water. Bake in a 400°F oven for 30 minutes or until golden. 9 With a fine-misting spray bottle, spritz the top of the dough with water. Bake in a 400°F oven for 30 minutes or until golden. 10 Remove to racks to cool. Brush tops of loaves with melted butter. 10 Remove to racks to cool. Brush tops of loaves with melted butter. 11 The characteristic strong odor you smell as the bread is baking will not overly manifest itself in the flavor of the bread. The bread has a nice grain and texture and pleasant taste and is MOST delicious when toasted! It also freezes very well. 11 The characteristic strong odor you smell as the bread is baking will not overly manifest itself in the flavor of the bread. The bread has a nice grain and texture and pleasant taste and is MOST delicious when toasted! It also freezes very well. 12 UPDATE 7/25/17: FINALLY found a bakery (in Pennsylvania) that sells authentic Salt Rising Bread. Somewhat pricey with shipping (but worth it), BUT they also sell a dried starter that makes it a bit easier to make your own. Also recently got a sous vide gadget and found it much easier to use than the crockpot to maintain the consistent temperature for a successful starter. 12 UPDATE 7/25/17: FINALLY found a bakery (in Pennsylvania) that sells authentic Salt Rising Bread. Somewhat pricey with shipping (but worth it), BUT they also sell a dried starter that makes it a bit easier to make your own. Also recently got a sous vide gadget and found it much easier to use than the crockpot to maintain the consistent temperature for a successful starter. 13 UPDATE 5/11/2020: Recently ordered from the PA bakery mentioned in comment 12, and, sadly, it's no longer the authentic salt rising recipe. 😢 13 UPDATE 5/11/2020: Recently ordered from the PA bakery mentioned in comment 12, and, sadly, it's no longer the authentic salt rising recipe. 😢 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls BBQ Sauce Braised Pork Shoulder Easy Healthy Dole Whip (pineapple soft serve) Shrimp garlic spaghetti Chocolate chip cookies Mike's Mango Pineapple Habenero Salsa BBQ Sauce Braised Pork Shoulder Easy Healthy Dole Whip (pineapple soft serve) Shrimp garlic spaghetti Chocolate chip cookies Mike's Mango Pineapple Habenero Salsa Cheese Mochi (Rice Cake) Chocolate chip cookies Potato pancakes Easy, quick, pan fried chicken tenders Drunken Pork Chops Mike's Mango Pineapple Habenero Salsa Kuromame for osechi ryori, black sweet soybeans Pork Belly In Spicy Butter Sauce Healthy Sesame Chicken with Broccoli Achari fried mirchi... 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