Rahn Salt-rising Bread Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Corn meal,
1/2 pint: Water,
1/2 tsp: Salt,
1 quart: Milk,
1 tsp: Salt,
8 cup: Flour, variable
Directions:
"Salt rising bread is leavened by the fermentation of flour and milk.
Bacteria are most important actors in this play. The yeast plants of
the air find the batter a good stage for development. Salt rising
bread needs more heat while fermenting and a much longer time to
bake. Here is a good example:"
Stir 2 Tbsp. of corn meal into 1/2 pint of water heated to 130 F. Add
1/2 tsp. of salt and mix very well. Put this in a jar or crock, cover
and place it in a pan of water at 160 F. Keep overnight in a warm
place.
In the morning, warm 1 quart of milk; add 1 tsp. salt and enough warm
flour to make a heavy batter. Gradually add the overnight corn meal
and beat well for a few moments. Cover and keep in a warm place
about 2 hours.
Gradually add flour and beat mix until it becomes a very soft dough.
Turn out on a floured board and knead until it is elastically smooth.
Divide equally into four portions, mold into loaves, and place each
in a greased bread pan. Cover with a clean cloth and keep in a warm
place for 1/2 hour. Bake in a 350 F. oven for 1 hour.
From: Uncle Johns Original Bread Book Shared By: Pat Stockett
Source from luhu.jp
Bacteria are most important actors in this play. The yeast plants of
the air find the batter a good stage for development. Salt rising
bread needs more heat while fermenting and a much longer time to
bake. Here is a good example:"
Stir 2 Tbsp. of corn meal into 1/2 pint of water heated to 130 F. Add
1/2 tsp. of salt and mix very well. Put this in a jar or crock, cover
and place it in a pan of water at 160 F. Keep overnight in a warm
place.
In the morning, warm 1 quart of milk; add 1 tsp. salt and enough warm
flour to make a heavy batter. Gradually add the overnight corn meal
and beat well for a few moments. Cover and keep in a warm place
about 2 hours.
Gradually add flour and beat mix until it becomes a very soft dough.
Turn out on a floured board and knead until it is elastically smooth.
Divide equally into four portions, mold into loaves, and place each
in a greased bread pan. Cover with a clean cloth and keep in a warm
place for 1/2 hour. Bake in a 350 F. oven for 1 hour.
From: Uncle Johns Original Bread Book Shared By: Pat Stockett
Source from luhu.jp
Tags
: breads