Salt Rising Bread Recipe

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Salt Rising Bread
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Ingredients
11
Count
Nutrition
1439
Calories
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Ingredients:

Directions:

  1. (NOTE: Dottiet originally posted this recipe, but I can't add it to our family cookbook group here unless I post it myself, and it's a LONG-time family favorite. I've also added a few tips for success not found in Dottiet's original posting.)
  2. Wash and peel potatoes.
  3. Slice raw potatoes thinly into a large, non-reactive bowl (I use Tupperware; ceramic also works).
  4. Sprinkle with cornmeal, sugar and salt and pour on the boiling water.
  5. Cover the bowl loosely with plastic wrap and set aside.
  6. Fill a crockpot half full of water, heat that up on high, then turn it down to low. Invert the crockpot lid, set a dinner plate on top of that with a pot holder or 2, place your bowl of starter ingredients on top, and cover the whole thing with a couple of thick bath towels. The trick to a successful starter is keeping it at a constant temperature of 100-105-degrees.
  7. After 12 to 15 hours your starter should be foamy (see photos) and have a strong, sour smell (kind of like stinky feet). If after 12 to 15 hours the starter isn't foamy and stinky, the starter has failed. Do not continue with the recipe. You must have the foam and the smell!
  8. Now in a separate bowl, mix together the warm milk, (even skim is fine ), warm water, baking soda, salt and melted shortening or oil.
  9. Drain the potato mixture in a colander saving the starter liquid (discard the potato slices) and mix the starter liquid with the milk & water mixture. Stir in enough flour to make smooth dough.
  10. Knead until smooth and elastic as you would for yeast dough, about 8 to 10 minutes, adding more flour as needed to prevent stickiness.
  11. Divide the kneaded dough into 6 greased 1 pound small loaf (8 x 4) pans.
  12. Dough should fill pan 1/3 full.
  13. Lightly cover the bread pans with a floured tea towel or a sheet of plastic wrap that's been lightly sprayed with Pam. Let the breads rise in a consistent warm place until dough has almost doubled. (About 2 hours).
  14. With a fine-misting spray bottle, spritz the top of the dough with water.
  15. Bake in a 400-degree oven for 30 minutes or until golden.
  16. Remove to racks to cool. Brush tops of loaves with melted butter.
  17. The characteristic strong odor you smell as the bread is baking will not overly manifest itself in the flavor of the bread. The bread has a nice grain and texture and pleasant taste and is MOST delicious when toasted! It also freezes very well.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1438.58 Kcal (6023 kJ)
Calories from fat 108.83 Kcal
% Daily Value*
Total Fat 12.09g 19%
Cholesterol 1.63mg 1%
Sodium 1313.44mg 55%
Potassium 505.57mg 11%
Total Carbs 280.38g 93%
Sugars 4.49g 18%
Dietary Fiber 7.56g 30%
Protein 47.8g 96%
Iron 15.1mg 84%
Calcium 176.8mg 18%
Amount Per 100 g
Calories 213.84 Kcal (895 kJ)
Calories from fat 16.18 Kcal
% Daily Value*
Total Fat 1.8g 19%
Cholesterol 0.24mg 1%
Sodium 195.23mg 55%
Potassium 75.15mg 11%
Total Carbs 41.68g 93%
Sugars 0.67g 18%
Dietary Fiber 1.12g 30%
Protein 7.11g 96%
Iron 2.2mg 84%
Calcium 26.3mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29
    Points
  • 37
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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