18
Sep
There are a half dozen or so recipes for the pioneer bread on the internet. This will give a flavor boost to your bread.
Store dried flakes in plastic in a cool dry place or freeze until needed for salt rising bread.
Salt rising bread recipe. 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. Add the warm water cornmeal 1 4 teaspoon of salt baking soda and sugar to a heatproof bowl that will allow the mixture to expand and combine well.
Then cover the bowl with plastic wrap and place it in a warm place to prove. You ll want to find somewhere that is consistently between about 90 f and 100 f. Let the milk cool for 5 minutes.
Meanwhile set the cornmeal and 1 teaspoon flour in a medium bowl. Once the milk has cooled pour it over the cornmeal mixture and whisk it well. Add warm milk baking soda and flour to starter whisking briskly until mixture is smooth.
Cover bowl tightly with plastic wrap and set into a larger bowl of hot tap water about 130ºf. Let sponge rise in a warm draft free place such as the inside of a turned off gas oven until doubled in bulk about 3 hours. 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. To make the bread dough.
Put 4 cups of the flour in a large bowl. Add the salt and mix lightly with a fork. Drop in the shortening and blend it in with your fingers as though you were making pie dough until the mixture looks like fine meal.
Add the flour mixture to the sponge and beat until well mixed. Cover with a dish towel. Let sit for 24 hours in a warm place.
Step 2 remove potatoes from the yeast water and add milk 1 cup water butter 1 8 teaspoon salt and baking soda to the bowl. Add 1 cup flour at a time stirring constantly until dough begins to come together and pull away from the sides of the bowl. A little more than a year ago i attempted an old world recipe from della lutes s completely charming cook book meets memoir the country kitchen little brown and company 1936.
A few months ago i then passed that book on to a friend and we got to talking about another interesting recipe referenced in the text for salt rising bread. There are a half dozen or so recipes for the pioneer bread on the internet. This one is featured on susan brown s website and comes from pearl haines a pennsylvania.
Bread flour to make 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.