Ingredients for Salt Rising Bread
- 1 medium russet potato, peeled and thinly sliced
- Water
- 1/4 cup yellow cornmeal
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- Milk
- 1 teaspoon baking soda
- All Purpose Flour
- Vegetable Shortening
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How to Make Salt Rising Bread
- **Make the Starter (24 hours):**
- Peel and thinly slice 1 medium russet potato.
- Place potato slices in a large bowl. Pour 1 cup of boiling water over the potatoes.
- Stir in 1/4 cup yellow cornmeal, 1 tablespoon granulated sugar, and 1 teaspoon salt until completely dissolved.
- Place the bowl into a larger bowl filled with hot tap water. Let it stand in a warm, draft-free place for 24 hours, replacing the hot water in the outer bowl every 8 hours. Maintain a temperature around 80-85°F (27-29°C).
- After 24 hours, discard the potato slices.
- **Make the Sponge (3 hours):**
- Add 1 cup of warm milk (105-115°F), 1 teaspoon baking soda, and 2 cups all-purpose flour to the starter. Whisk briskly until smooth.
- Cover the bowl tightly with plastic wrap and place it in a larger bowl of hot tap water.
- Let the sponge rise in a warm, draft-free place until doubled in bulk (approximately 3 hours).
- **Make the Bread:**
- In a separate bowl, whisk together 4 cups all-purpose flour and 1 1/2 teaspoons salt.
- Cut in 1/2 cup shortening using your fingers until the mixture resembles coarse crumbs.
- Add this dry mixture to the sponge and beat with a wooden spoon until well combined.
- Gradually stir in enough of the remaining flour to form a soft dough.
- Turn the dough out onto a well-floured surface and knead for 2 minutes. Let rest for 10 minutes.
- Knead again for 10 minutes on a well-floured surface until smooth and elastic.
- Divide the dough into thirds. Place each portion into a greased 9x5 inch loaf pan.
- Cover the loaves loosely with plastic wrap and let rise in a warm, draft-free place until increased in bulk by one-third (approximately 3 hours).
- Preheat your oven to 350°F (175°C). Place the oven rack in the middle position.
- Bake for 45-50 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
- Remove from pans and let cool completely on a wire rack before slicing and serving (best toasted!).
Nutrition Information (Approximate per serving)
Sodium
121 g
Sugar
43g
Fat
54g
Carbs
132g
