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My review
Salt-Rise Bread (Authentic Prairie Recipe)
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Angi
"This is a very old recipe made often on the prairie by the pioneers who could not buy yeast at a store, so they had to make their own. It is a very easy recipe, but it does take a little extra time for the rising. So if you are in a hurry, this is not the recipe for you. It has a taste like sourdough and is a favorite in my family. Perfect for sandwiches!"
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Ingredients
2 d 1 h 5 m servings 202Original recipe yields 30 servings (3 loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine potatoes, cornmeal, 1 teaspoon salt, and sugar in a large bowl. Pour boiling water on top. Cover with a dish towel; let sit for 24 hours in a warm place.
- Remove potatoes from the yeast water, and add milk, 1 cup water, butter, 1/8 teaspoon salt, and baking soda to the bowl. Add 1 cup flour at a time, stirring constantly, until dough begins to come together and pull away from the sides of the bowl.
- Turn dough out onto a floured surface; cut into 3 equal pieces. Knead each piece until soft and elastic. Place dough in 3 well-buttered bread pans and turn to coat. Cover loosely with greased plastic wrap and let rise in a warm place until doubled in size, about 24 hours.
- Preheat an oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until tops are golden brown, about 45 minutes.
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Footnotes
- Cook's Notes:
- Make sure you peel the potatoes or the yeast will not become active.
- If you are wondering if the loaves are done, carefully tip one out of the pan onto the counter and gently tap the bottom. If it sounds hollow, bread is done.