Recipe

Like Vandecamps Famous Salt-rising Bread Recipe

Add Step-by-Step Photos	Dottiet / All my dishes 1 year, 11 months ago Delicious breakfast toast. A family favorite for generations. Makes 6 loaves and freezes well. Prep:120m Cook:30m Servings:6	Dottiet
	different bread breakfast toast unusual delicious

Active foamy starter

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Ingredients

3 md or large potatoes

3 tb Yellow cornmeal

1 ts Sugar

1 ts Salt

4 c Boiling water

2 c Warm milk

1 c Warm water

1/2 ts Baking soda

2 ts Salt

2 tb Melted shortening or oil

5 lb Bag of flour, bread is best

Directions

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.

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Comments

rosemaryblue 1 year, 11 months ago said:
Thanks so much Dottie, this just sounds wonderful! Merry Christmas and happy cookin'!

noir 1 year, 11 months ago said:
Season's Greetings...this sounds like a wonderful potato bread! :)

annieamie 1 year, 11 months ago said:
I can't wait to make this, Dottie! Thank you for posting this recipe! Happy Holidays!

lycett 1 year, 10 months ago said:
I HAVE BEEN LOOKING FOR THIS FOREVER...THANK YOU..

jo_jo_ba 1 year, 10 months ago said:
I definitely want to try this out. Thanks!

shirleyoma 1 year, 9 months ago said:
It's been years... thank you.. got my 5

warsawnan 3 months ago said:
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 outside, and moist and chewy on the inside. DELICIOUS!!!!!

warsawnan 2 months, 3 weeks ago said:
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 success. The real key is using corn meal that is NOT DEgerminated, and to keep your starter warm while "brewing" overnight. I did this by filling my crockpot half full of water, heat that up on high, then turn it down to low. Invert the crockpot lid, set a dinner plate on top of that with a pot holder or 2, place your bowl of starter ingredients on top, and cover the whole thing with a couple of thick bath towels. Follow those tips and you should have no problem making some delicious salt rising bread!

lakewatauga 2 months ago said:
My husband and I love salt rising bread but it has been difficult to find in stores. We tried this recipe starting last night and baking this morning. What we felt was key for us is our oven has a proofing option and we used this for our starter. The bread was absolutely wonderful and the recipe was exact. Thanks so much.

cruimel 2 weeks, 6 days ago said:
Could you plaese tell me how many 4c of water =?ml and 5 lb of flour= ?gr

warsawnan 1 week, 3 days ago said:
4 c. water = about 946 ml
5 lb. flour = about 2268 gr

adriane12 1 day, 16 hours ago said:
We love this bread and can not find it to buy here where we live. I have tried to make this bread many times with no success. However, I did not use the potato, I just did the started with the degerminated cornmeal. My question is when the started buble do I continuo with the degerminated cornmeal? On this recipe do I just remove the potato and continuo with the recipe? Does the started double in size?
My crockpot has a 4hr, 6hr setting and I am using the 4 hr setting, but after the 4hr my crockpot goes to the warm setting is this ok?
Thank you for helping me and I am looking forward to try it again.