Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, salt rise bread. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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.

Salt rise bread is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Salt rise bread is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook salt rise bread using 7 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Salt rise bread:

1. Make ready 4 tablespoons white cornmeal
2. Take 2 tablespoons sugar
3. Get 11/2 teaspoons salt
4. Get 1 cup milk
5. Prepare 1 cup warm potato water
6. Get 2 tablespoons lard
7. Prepare 51/2 cups flour

It relies on a Fermented mixture of warm milk or water, flour, cornmeal, sugar and salt to give it rising power. Salt-rising bread has a very smooth texture with a tangy flavor and aroma. This old-fashioned method of making bread with a cornmeal starter is worth the effort! Salt rising bread. is available at: Rising Creek Bakery.

Steps to make Salt rise bread:

1. The afternoon before baking scald milk add 1/2 the sugar all the salt stir in cornmeal
2. Place in warm place overnight in pan of warm watet
3. In the morning add warm potato water rest of sugar shortening and 2 cups of flour
4. Set in pan of warm water let rise
5. 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
6. Bake at 375 for 10 minutes then turn down to 350 for 25 minutes

Tamarack West virginia folklife salt rising bread. The origins of salt-rising bread are unclear but seem to lie in the nineteenth-century American frontier, where it was likely difficult to obtain fresh yeast or keep a bread starter cool and regularly fed. 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, 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.

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