Tangy Traditional Salt Rising Bread
Experience the unique flavor of Classic Salt Rising Bread, a cherished recipe from Appalachian cuisine. Utilizing natural fermentation for leavening, this bread showcases a delightful tang and a delightful texture. Perfect for sandwiches or toasted with butter, the rich, earthy aroma will fill your kitchen with warmth and nostalgia. Bake a loaf that speaks to the heart of traditional craftsmanship!
ingredients
- 1 cup milk, scalded and cooled
- 1 cup cornmeal
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/2 teaspoon baking soda
- 1/4 cup warm water (110°F)
- 1 tablespoon active dry yeast
- 4 cups all-purpose flour
- 2 tablespoons butter, melted
steps
- 1.
In a bowl, combine scalded milk and cornmeal, stirring well. Let it sit covered overnight at room temperature.
- 2.
The next day, in a separate bowl, dissolve sugar, salt, and baking soda in warm water.
- 3.
Add the yeast to the warm mixture and let it bloom for about 5-10 minutes until frothy.
- 4.
Stir the yeast mixture into the cornmeal mixture, blending thoroughly.
- 5.
Gradually mix in the all-purpose flour, one cup at a time, until a soft dough forms.
- 6.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- 7.
Place the dough in a greased bowl, cover, and let it rise in a warm area for about 2-3 hours or until doubled in size.
- 8.
Preheat your oven to 375°F. Punch down the dough and shape it into a loaf, placing it in a greased pan.
- 9.
Let the dough rise again, covered, for about 30-45 minutes until puffed.
- 10.
Brush the melted butter over the top of the loaf before baking.
- 11.
Bake for 30-35 minutes or until golden brown and sounds hollow when tapped. Cool before slicing.
