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Rahn Salt-Rising Bread



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Rahn Salt-Rising Bread

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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.


Ingredients:

2 tb Corn meal
1/2 pt Water
1/2 ts Salt
1 qt Milk
1 ts Salt
8 c Flour (variable)

Serves:

6 Servings

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