Best Salt Rising Bread Or Pioneer Bread Recipe 415 Recipes

SALT RISING BREAD

Steps:

• Add enough sliced potato to a quart-sized jar to fill the jar halfway.
• To the jar, add the remaining potato starter ingredients and then pour the boiling water into the jar to fully cover the potatoes.
• Cover the jar with plastic wrap and put a slit in the plastic wrap at the top.
• Place the jar in a warm area that can maintain a temperature between 105-110 degrees Fahrenheit. An electric oven with the light on can work well.
• Allow the starter to ferment. This will take between 8-12 hours. It will become bubbly and foamy. (See recipe video.)
• Put all the dry cornmeal starter ingredients into a quart-sized jar and then pour in the scalded milk. Stir well.
• Cover the jar with plastic wrap and put a slit in the plastic wrap at the top.
• Place the jar in a warm area that can maintain a temperature between 105-110 degrees Fahrenheit. An electric oven with the light on can work well.
• Allow the starter to ferment. This will take between 8-12 hours. It will become bubbly and foamy. (See recipe video.)
• To make the sponge, pour the starter of your choice into a large bowl and add 1 cup of water. Stir well.
• To this bowl, add enough all-purpose flour to make a loose batter that's similar to a pancake batter.
• Cover the bowl with plastic wrap or a dish towel and return to a warm place between 105-110 degrees Fahrenheit.
• Allow the sponge to ferment for approximately 2-3 hours. It should be bubbly and foamy in appearance. Do not allow it to over ferment and go flat, losing the bubbly and foamy appearance.
• Grease two bread loaf pans with butter and set aside.
• To make the Salt Rising Bread, add enough all-purpose flour to the sponge to create a wet shaggy dough.
• Pour this dough out onto a well-floured board and begin to knead lightly, incorporating the flour until the dough is no longer sticky. This should take no more than a minute to do. Do not over knead the bread.
• Use a knife of bench scrape to cut the dough in half. Shape each half into an oblong loaf. One at a time, place one loaf into a prepared loaf pan.
• Return the loaves to the warm place between 105-110 degrees Fahrenheit. Allow the loaves to rise in their loaf pans until they reach the rim of the loaf pan. This can take between 1-3 hours.
• Once risen, remove the loaves from the warm place (if they are in the electric oven) but keep the loaf pans warm by covering them with a dish towel.
• Preheat the oven to 400 degrees Fahrenheit. When the oven reaches the proper temperature, place the loaf pans on the middle rack of the oven.
• Bread should bake for approximately 30 minutes. Once the tops are golden brown, the bread is ready.
• Remove the loaf pans from the oven using oven mitts or pot holders and transfer to a cooling rack.
• Allow the loaf pans to cool enough so that they can be handled comfortably. Remove each loaf of Salt Rising Bread from their respective loaf pans and place the bread onto a cooling rack.
• Allow the bread to cool completely before slicing.

SALT-RISING BREAD, OR PIONEER BREAD RECIPE - (4.1/5)

Steps:

• The night before you wish to do your baking: Put cornmeal in a pint jar. Add a pinches of salt and soda. Add sugar. Add enough hot water to fill the jar. Stir well. Cover with a lid and let stand overnight in a warm place. The next morning, combine of milk, cornmeal mixture, 1/2 teaspoon salt and flour. Stir well to make a stiff batter. Cover and place the entire bowl in a container of warm water and set in a warm place. You will likely have to drain some of the water off and replace with warmer water on a continuing basis. Try to hold the temperature as constant as possible. It will take 3 to 4 hours to rise. If it is very slow in rising, you can stir it again, then place the bowl back in the warm water. When the dough rises, combine 1 teaspoon salt, shortening and flour enough to make a stiff dough. Knead 10 minutes. Preheat oven to 375°F. Shape dough into 3 loaves. Grease the sides of the loaf pans well with butter, then place the loaves in pans and let rise until they are doubled in bulk, about 45 minutes to 1 hour. Bake 30 to 40 minutes. When the bread has finished baking, grease the crust heavily with butter as soon as you remove from the oven.

SALT RISING BREAD

Steps:

• To Make Starter: Heat the milk, and stir in 1 tablespoon of the sugar, the cornmeal and 1 teaspoon of the salt. Place this in a jar in an electric skillet or crock pot with hot water in it. Maintain the temperature around 105 to 115 degrees F (40 to 47 degrees C) for 7-12 hours or until it shows fermentation. You can hear the gas escaping when it has fermented sufficiently. The bubble foam, which forms over the starter, can take as long as 24 hours. Do not go on with the bread-making until the starter responds. As the starter ferments, the unusual salt-rising smell appears.
• When the starter is bubbly, it is time to make the sponge. Place the starter mixture in a medium-size bowl. Stir in 2 cups of the warm water, 2 tablespoons of the sugar, the shortening and 2 cups of the all-purpose flour. Beat the sponge thoroughly. Put bowl back in the water to maintain an even 105 to 115 degrees F (40 to 47 degrees C) temperature. Cover, and let rise until light and full of bubbles. This will take 2 1/2 to 3 hours.
• Dissolve the baking soda in 1 tablespoon of the warm water and combine it with the sponge. Stir 5 1/4 cups of the flour into the sponge; knead in more flour as necessary. Knead the dough for 10 minutes or until smooth and manageable. Cut dough into 3 parts. Shape dough and place it in three greased 9x5x3 inch pans. Place covered pans in warm water or uncovered pans in a warm oven with a bowl of hot water, maintaining a temperature of 85 degrees F (30 degrees C). It will take approximately 5 hours for the bread to rise 2 1/2 times the original size. The bread will round to the top of the pans.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake bread at 375 degrees F (190 degrees C) for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 20 minutes or until light golden brown. YOU CAN DRY SALT RISING CULTURE!!! Save 1/4 cup of a successful sponge and pour it into a saucer, cover with cheesecloth and allow to dry. Store dried flakes in plastic in a cool, dry place or freeze until needed for salt rising bread. When ready to make the bread; dissolve the flakes in the new warm starter and continue with recipe. This will give a flavor boost to your bread.