Salt Rising Bread

Stir together boiling water and salt. Remove from heat and stir in enough flour to make a very soft dough, about 1 1/2 C. Cover with a cloth and let stand in a warm place for 8 hours. Stir together lukewarm milk, salt and 3 cups flour. Add this to the above mixture and stir until well blended. Cover with a cloth and let rise until bubbly and light. Knead in enough additional flour to make soft dough, about 3 cups. Make into two loaves, grease the tops lightly to prevent them from drying out. Place in greased loaf pans and let rise until nearly doubled. The amount of time this takes will vary widely depending on the amount and type of wild yeast that has been collected. Bake loaves at 375 degrees F for about 35 minutes.


	\| home \| back to Recipes \| Salt Rising Bread 1 c boiling water 1/4 tsp salt 1 1/2 c flour 1 c lukewarm milk 1/2 tsp salt 3 c flour about 3 c additional flour Stir together boiling water and salt. Remove from heat and stir in enough flour to make a very soft dough, about 1 1/2 C. Cover with a cloth and let stand in a warm place for 8 hours. Stir together lukewarm milk, salt and 3 cups flour. Add this to the above mixture and stir until well blended. Cover with a cloth and let rise until bubbly and light. Knead in enough additional flour to make soft dough, about 3 cups. Make into two loaves, grease the tops lightly to prevent them from drying out. Place in greased loaf pans and let rise until nearly doubled. The amount of time this takes will vary widely depending on the amount and type of wild yeast that has been collected. Bake loaves at 375 degrees F for about 35 minutes. Recipe featured in Bread Daily on 9/07/01.