Like VanDeCamps Famous Salt-Rising BreadFrom dottiet 6 years ago
- 3 md or large potatoes shopping list
- 3 tb yellow cornmeal shopping list
- 1 ts sugar shopping list
- 1 ts salt shopping list
- 4 c boiling water shopping list
- 2 c Warm milk shopping list
- 1 c Warm water shopping list
- 1/2 ts baking soda shopping list
- 2 ts salt shopping list
- 2 tb Melted shortening or oil shopping list
- 5 lb Bag of flour, bread is best shopping list
How to make it
- Wash potatoes and peel well.
- Slice raw potatoes thinly into a large pyrex or ceramic bowl ( non reactive ).
- Add by sprinkling on the cornmeal, sugar,salt and pour over the boiling water.
- Wrap the bowl tightly with a heavy towel and cover the towel with a foil wrap.
- Place in a constant warm place overnight such as a radiator or on a low heat warming tray. Set the tray to 90 degrees or a warmth that is comfortable when touched but not to hot to touch. Then place a larger towel over the entire covered bowl.
- I find that 12 to 15 hours is a good time limit to produce the foamy starter.
- NOTE: If the next morning the starter isnt foamy or doesnt smell strong, then do not continue with the recipe. You must have the foam and the smell!
- Now in a separate bowl, mix together the warm milk, (even skim is fine ), warm water, baking soda, salt and melted shortening or oil.
- Drain the potato mixture in a colander saving the starter liquid and mixing with the milk & water mixture. Stir in enough flour ( I use
- bread flour) to make smooth dough.
- Knead until smooth and elastic as you would for yeast dough, about 8 minutes or so, adding more flour as needed to prevent stickiness. Divide the kneaded dough into 6, greased 1 pound small loaf (8 x 4) pans or 4, 9x3 loaf pans.
- Dough should fill pan 1/3 full. Let the breads rise in a consistent warm place covered ( again use a 90 degree warm warming tray) until breads are almost double and risen almost to tops of pans.
- ( About 1 1/2 to 2 hours).
- Bake in a 400-degree oven for 30 minutes or golden.
- Remove to racks to cool. Brush tops of loaves with melted butter. The characteristic strong odor you smell as the breads are baking will not overly manifest itself in the flavor of the bread. The bread has a nice grain and texture and pleasant taste. Great toasted. Freezes well.
The Cookdottiet Woodward, OK
The Rating4 people
Been loving this bread for nearly 60 years. My grandkids call it "stinky-feet bread" because when the loaves are baking, or you're toasting slices (we like it best toasted!), it smells like stinky feet. Toasted slices are very crunchy on the outsid...more
My first try at making this bread 2 days ago, and it turned out PERFECT! Delicious!! All my siblings were SO excited because it's nearly impossible to find this bread in stores, and we all love it. My sister gave it a try today and had complete su...more
4 c. water = about 946 ml
5 lb. flour = about 2268 gr