Salt-rising bread #2
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Thinly sliced new potatoes |
| 5 | teaspoons | Salt |
| 3 | tablespoons | Honey |
| 2 | tablespoons | Yellow cornmeal |
| 4 | cups | Boiling water |
| 1 | teaspoon | Baking soda |
| 8 | cups | All-purpose flour |
| 1 | cup | Milk |
| 2 | tablespoons | Olive oil |
Directions
PREHEAT OVEN TO 350F. Place potatoes, 3 teaspoons salt, honey and cornmeal in a stainless steel bowl and cover with boiling water.
Cover with a cloth and let stand for about 15 hours. Maintain temperature at about 90F. Drain and discard the potatoes. Reserve the water. Place baking soda, remaining 2 teaspoons salt and 3 cups of flour in a mixer, turn to slow speed and add the potato water. Beat about 5 minutes. Scrape the "sponge" into a mixing bowl, cover with a damp cloth, place in a warm part of the kitchen and let rise until bubbles form, about 1½ hours. Meanwhile, combine milk and olive oil in a small saucepan, bring to a boil and immediately remove from the heat. Let cool to lukewarm. Replace the sponge in the mixing bowl, add the milk and slowly incorporate remaining 5 cups of flour.
Knead with a dough hook for 7 minutes. If dough seems too sticky, add up to ¾ cup additional flour. Divide dough in 3 and place in greased loaf pans. Cover with a damp towel, place in a warm spot and let rise until doubled in volume. Bake for about 1 hour. Makes 3 Loaves
Related recipes
- James beard's salt rising bread (ee)
- James beard's salt-rising bread
- Potato salt-rising bread
- Rahn salt-rising bread
- Salt dough
- Salt rising bread
- Salt rising bread #1
- Salt rising bread #2
- Salt rising bread #3
- Salt rising bread ( text )
- Salt rising bread (tk)
- Salt rising bread (w/sponge)
- Salt rising bread recipe/tips
- Salt-rising bread
- Salt-rising bread ii
- Salt-rising bread (oklahoma)
- Salt-rising bread (prodigy)
- Salt/flour dough
- Soda bread #2
- Sourdough bread #2