Salt rising bread #3
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Potato |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| 1 | cup | Warm water (use potato cooking water) |
| ½ | cup | Flour |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Warm water |
| 1½ | cup | Flour |
| ⅓ | cup | Scalded; cooled milk |
| 2 | tablespoons | Oil |
| 2 | cups | Flour; or more |
Directions
From: Sue Cummings <sec@...>
Date: Mon, 7 Aug 1995 16:32:38 GMT Peel, slice and cook one small potato. Puree or blend with sugar, salt, 1 cup warm water (use potato cooking water) and ½ cup flour. Cover and let stand in very warm place (95 to 120 deg) for 24 hours. You can do this in an electric frying pan set very low, a food dehydrator, warm oven, yogurt maker or behind the wood stove (the authentic way).
Pour the above mixture into a warm bowl and add 1 Tbs sugar, 2 Tbs warm water, and 1-½ cups flour. Beat well by hand. Cover and let stand in a warm place for 24 hours.
Then add ⅓ cup scalded, cooled milk, 2 Tbl oil and 2 or more cups flour.
Knead 5 minutes, adding flour as necessary. Place in well-greased loaf pan, turning loaf to grease top. Cover, let rise 24 hours or until double in size. Bake at 375 deg for about 45 minutes.
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