Salt-rising bread (prodigy)

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

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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