Salt Rising Bread Recipe

Cornmeal: Provides the base for the starter, contributing to the bread's unique flavor.

Scalded milk: Heated milk that helps in the fermentation process.

Sugar: Feeds the natural bacteria and aids in fermentation.

Flour: Forms the bulk of the dough, giving structure to the bread.

Salt: Enhances the flavor of the bread.

Warm water: Helps to activate the fermentation process and bring the dough together.

To ensure a successful rise for your salt rising bread, it's crucial to maintain a consistent warm environment for the starter. One effective method is to place the bowl containing the cornmeal mixture in an oven with just the light on, or near a warm appliance. This helps to keep the temperature steady, which is essential for the bacteria in the cornmeal to ferment properly. Additionally, when mixing the dough the next day, make sure the water is warm but not hot, as extreme temperatures can kill the yeast and hinder the rising process.

• cornmeal - Substitute with polenta: Polenta is essentially a coarser grind of cornmeal and can be used in a similar manner in recipes.

• scalded milk - Substitute with evaporated milk: Evaporated milk has a similar consistency and can mimic the richness of scalded milk.

• sugar - Substitute with honey: Honey can provide the necessary sweetness and also adds a slight floral note.

• flour - Substitute with bread flour: Bread flour has a higher protein content which can help achieve a better rise and texture in the bread.

• salt - Substitute with sea salt: Sea salt can provide a similar flavor profile and is often less processed than table salt.

• warm water - Substitute with warm whey: Warm whey can add additional nutrients and a slight tanginess to the bread.

• Allow the salt rising bread to cool completely on a wire rack before storing. This ensures that any residual heat doesn't create condensation, which can make the bread soggy.
• Wrap the cooled loaf tightly in plastic wrap or aluminum foil to keep it fresh. For an added layer of protection, place the wrapped bread in a resealable plastic bag.
• Store the wrapped bread at room temperature in a cool, dry place. It should stay fresh for up to 3 days.
• For longer storage, consider freezing the bread. Slice the loaf before freezing to make it easier to thaw only the amount you need.
• Place the slices in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the slices to a resealable plastic freezer bag or an airtight container. Label the bag with the date to keep track of its freshness.
• When ready to enjoy, thaw the slices at room temperature or toast them directly from the freezer. This helps maintain the bread's unique texture and flavor.
• Avoid refrigerating the bread, as this can cause it to dry out and lose its distinctive taste.

• Preheat your oven to 350°F (175°C). Wrap the salt rising bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes or until warmed through.

• For a quick reheat, slice the bread and place the slices in a toaster. Toast on a medium setting until the edges are crispy and the inside is warm.

• If you prefer a microwave method, place a damp paper towel over the bread slices and microwave on medium power for 20-30 seconds. This helps retain moisture and prevents the bread from becoming too chewy.

• For a stovetop method, heat a skillet over medium heat. Add a small amount of butter or olive oil to the pan. Place the bread slices in the skillet and cook for 1-2 minutes on each side until warmed and slightly crispy.

• If you have a steamer basket, you can steam the bread slices for a few minutes. This method keeps the bread moist and soft, ideal for those who prefer a tender texture.

• Mixing bowl: Use this to combine the cornmeal, scalded milk, and sugar for the starter.

• Whisk: Helpful for thoroughly mixing the starter ingredients together.

• Plastic wrap: Cover the mixing bowl to keep the starter warm overnight.

• Measuring cups: Essential for accurately measuring the cornmeal, milk, sugar, flour, and water.

• Measuring spoons: Use these to measure out the sugar and salt precisely.

• Saucepan: Use this to scald the milk before adding it to the cornmeal.

• Wooden spoon: Useful for mixing the starter with the flour, salt, and warm water.

• Kneading surface: A clean countertop or a large cutting board for kneading the dough until smooth.

• Loaf pan: Grease this to place the dough in for its final rise.

• Kitchen towel: Cover the loaf pan to let the dough rise until doubled.

• Oven: Preheat and bake the bread at 375°F (190°C).

• Oven mitts: Use these to safely remove the hot loaf pan from the oven.

• Cooling rack: Place the baked bread on this to cool down after baking.

Prepare the starter ahead: Mix the cornmeal, scalded milk, and sugar the night before to save time in the morning.

Use a stand mixer: Knead the dough with a stand mixer to save time and effort.

Warm environment: Place the dough in a warm spot to speed up the rising process.

Preheat the oven: Preheat your oven while the dough is rising to save time.

Measure ingredients in advance: Measure out all ingredients before starting to streamline the process.