Rahn salt-rising bread
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Rahn salt-rising bread
Last updated 6/12/2012 1:19:43 AM. Recipe ID 51153. Report a problem with this recipe.
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      Title: Rahn salt-rising bread
 Categories: Breads
      Yield: 6 Servings
      2 tb Corn meal
    1/2 pt Water
    1/2 ts Salt
      1 qt Milk
      1 ts Salt
      8 c  Flour (variable)
  "Salt rising bread is leavened by the fermentation of flour and milk.
  Bacteria are most important actors in this play. The yeast plants of
  the air find the batter a good stage for development. Salt rising
  bread needs more heat while fermenting and a much longer time to
  bake. Here is a good example:"
  Stir 2 Tbsp. of corn meal into 1/2 pint of water heated to 130 F. Add
  1/2 tsp. of salt and mix very well. Put this in a jar or crock, cover
  and place it in a pan of water at 160 F. Keep overnight in a warm
  In the morning, warm 1 quart of milk; add 1 tsp. salt and enough warm
  flour to make a heavy batter. Gradually add the overnight corn meal
  and beat well for a few moments.  Cover and keep in a warm place
  about 2 hours.
  Gradually add flour and beat mix until it becomes a very soft dough.
  Turn out on a floured board and knead until it is elastically smooth.
  Divide equally into four portions, mold into loaves, and place each
  in a greased bread pan.  Cover with a clean cloth and keep in a warm
  place for 1/2 hour. Bake in a 350 F. oven for 1 hour.
  From:  Uncle John's Original Bread Book Shared 

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Recipe ID 51153 (Apr 03, 2005)

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