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 (Prodigy)
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This is a recipe for Salt-Rising Bread (Prodigy) from the recipe cookbook of Recipes-to-go (Bread)
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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
Serves: 3
Salt-Rising Bread (Prodigy) Recipe brought to you by Recipes To-Go