James Beard's Salt-Rising Bread
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James Beard's Salt-Rising Bread
Last updated 6/12/2012 12:58:35 AM. Recipe ID 21377. Report a problem with this recipe.
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      Title: James beard's salt-rising bread
 Categories: E.
      Yield: 4 Servings
  1 1/2 c  Hot water
      1 tb Sugar
    1/2 ts Salt
    1/2 c  Warm water (100 to 115
    1/4 ts Baking soda
    1/2 c  Lukewarm whole milk (90 to
    110    Degrees)
      2 tb Butter, melted
      1 ts Salt
  5 1/2 c  Flour
  Make starter:  In a glass bowl mix together all ingredients for
  starter. Cover with a plate and place in a barely warm oven for 12
  hours, or until top is covered with 1/2 to 1-inch of foam (a gas oven
  with pilot light is warm enough or heat electric oven to 250 degrees
  for 20 minutes; turn off before placing bowl in oven.)  Keep warm.
  Make bread:  Strain liquid from salt starter through a sieve set over
  a large mixing bowl.  Pour 1/2 cup warm water over potato, pressing to
  extract as much liquid as possible; discard potato. Stir baking soda,
  milk, butter and salt into potato liquid.  Add 2 cups of flour and
  beat until very smooth.  Add 2 1/2 cups more flour, stirring until
  dough comes together.  Sprinkle remaining flour over work surface,
  turn out dough and knead for 10 to 12 minutes, until dough is smooth.
  Divide in two and form into loaves. Place loaves in 2 well-buttered
  loaf pans, cover and set aside in a warm place to double, 4 to 5
  hours. Preheat oven to 400 degrees. Bake 35 to 45 minutes or until
  bottom of loaves sound hollow when tapped. Turn loaves out of pans
  and cool completely on racks before slicing.
  Yield: 2 loaves

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Recipe ID 21377 (Apr 03, 2005)

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