Salt-Rising Bread Ii Recipe




Salt-Rising Bread Ii Ingredients

3 1/2 cup thinly sliced new potatoes
5 tsp salt
3 tbsp honey
2 tbsp yellow cornmeal
4 cup boiling water
1 tsp baking soda
8 cup all-purpose flour
1 cup milk
2 tbsp olive oil

A Recipe for
Salt-Rising Bread Ii

 

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




Salt-Rising Bread Ii

Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people.

Elizabeth Berry






Salt-Rising Bread Ii 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 1 1/2 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 3/4 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 ...downloaded from:
Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)

Serves: 3

 

 

 

 

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