Salt rising bread: recipe/tips

---------- Recipe via Meal-Master (tm) v8.02

Title: Salt rising bread: recipe/tips
Categories: Breads, Joan's Kitchen
Yield: 6 loaves

3 md or large potatoes
3 tb Yellow cornmeal
1 ts Sugar
1 ts Salt
4 c Boiling water
2 c Warm milk
1 c Warm water
1/2 ts Baking soda
2 ts Salt
2 tb Melted shortening or oil
5 lb Bag of flour, bread is best

Wash potatoes and peel well. I use Eastern potatoes
which are common in my area and are the cheapest.
Slice raw potatoes thinly into a large pyrex or
ceramic bowl ( non reactive ).Add by sprinkling on the
cornmeal, sugar,salt and pour over the boiling
water.Wrap the bowl tightly with a heavy towel and
cover the towel with a foil wrap. Place in a constant
warm place overnight such as a radiator or on a low
heat warming tray.Set the tray to 90 degrees or a
warmth that is comfortable when touched but not to hot
to touch. Then place a larger towel over the entire
covered bowl. I find that 12 to 15 hours is a good
time limit to produce the foamy starter. If the next
morning the starter isnt foamy or doesnt smell strong,
then do not continue with the recipe. You must have
the foam and the smell!
Now in a separate bowl, mix together the warm milk, (
even skim is fine ), warm water, baking soda, salt and
melted shortening or oil. Drain the potato mixture in
a collander saving the starter liquid and mixing with
the milk & water mixture. Stir in enough flour ( I use
bread flour ) to make a smooth dough. Knead until
smooth and elastic as you would for yeast dough, about
8 minutes or so, adding more flour as needed to
prevent stickiness. divide the kneaded dough into 6,
greased 1 pound small loaf ( 8 x 4 ) pans or 4, 9x3
loaf pans. dough should fill pan 1/3 full. Let the
breads rise in a consisitent warm place covered (
again use a 90 degree warm warming tray ) until breads
are almost double and risen almost to tops of pans. (
about 1 1/2 to 2 hours) . Bake in a 400 degree oven
for 30 minutes or golden. remove to racks to cool.
bvrush tops of loaves with melted butter. The
characteristic strong odor you smell as the breads are
baking will not overly manifest itself in the flavor
of the bread. The bread has a nice grain and texture
and pleasant taste. Great toasted.Freezes well.

-----

Joan,"Flour Power"


`[1;35;40mRainbow V 1.18.3 for Delphi - Registered