Salt rising bread #1
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Boiling water |
| ¼ | teaspoon | Salt |
| 1½ | cup | Flour; about |
| 1 | cup | Lukewarm milk |
| ½ | teaspoon | Salt |
| 3 | cups | Flour |
| 3 | cups | Flour; about |
Directions
From: Sue Cummings <sec@...>
Date: Mon, 7 Aug 1995 16:32:38 GMT Stir together 1 C boiling water and ¼ tsp salt. Remove from heat and stir in enough flour to make a very soft dough, about 1½ C. Cover with a cloth and let stand in a warm place for 8 hours.
Stir together 1 C lukewarm milk, ½ tsp salt and 3 C flour. Add this to the above mixture ad 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 C. Make into two loaves, grease the tops lightly to prevent them from drying out. Place in greased loaf pans and let rise until nearly double. The amount of time this takes will vary widely depending on the amount and type of bacteria and wild yeast that has been collected. Bake loaves at 375 deg for about 35 minutes.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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