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Salt-rising Bread

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“I have not tried this yet it is for an ISO request. The recipe comes From New York Times Heritage Cookbook.”
READY IN:
8hrs 45mins
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. The day before baking the bread, place the potatoes, cornmeal, 2 tablespoons sugar, the soda, baking powder and 1/2 teaspoon salt in a plastic or ceramic container.
  2. Add boiling water to cover.
  3. Stir and set in a warm place overnight.
  4. The mixture will foam.
  5. Do not continue with the recipe if the mixture is not working.
  6. Next morning, pour off and reserve the liquid.
  7. Discard the solids.
  8. Add 1 cup flour and beat to make a batter.
  9. Set in a warm place until batter rises.
  10. Add milk, butter, 1 tablespoon salt, 1/2 cup sugar and enough remaining flour to make a soft dough.
  11. Knead 12 minutes.
  12. Shape into 2 loaves.
  13. Place each into a greased 9x5x3-inch loaf pan.
  14. Let rise until doubled.
  15. Preheat oven to 350º.
  16. Bake loaves 45 minutes or until done.
  17. Cool on a rack.

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