Salt Rising Bread. Salt-rising (or salt-risen) bread is a dense white bread that was widely made by early settlers in the Appalachian Mountains, leavened by naturally occurring Clostridium perfringens and other bacteria rather than by yeast. Salt rising bread can be very unpredicatble. As one reviewer reported it never did rise.

Salt-Rising Bread - this recipe is very close to my grandmother's. The South has at least two breads which are raised with a. Salt-rising bread, whose rising depends upon neither salt nor yeast, became their solution. You can Have Salt Rising Bread using 11 ingredients and 13 steps. Here is how you cook that.

Ingredients of Salt Rising Bread

It's 3 of large baking potatoes.
What You needis 3 tbsp of NOT DEgerminated yellow cornmeal.
What You needis 1 tsp of sugar.
It's 1 tsp of salt.
It's 4 cup of boiling water.
What You needis 2 cup of warm milk.
Lets Go Prepare 1 cup of warm water.
Lets Go Prepare 1/2 tsp of baking soda.
Lets Go Prepare 2 tsp of salt.
It's 2 tbsp of vegetable oil OR melted shortening.
What You needis 5 lb of bag of bread flour.

Pioneers cultivated bacteria in the potatoes or cornmeal that they mixed with flour to make a funky, fresh loaf. Salt-rising bread is a white bread made from wheat flour, starters, sugar, water, and salt. It has a dense texture and a slightly cheesy flavor due to the unique fermentation process with a starter made. It relies on a Fermented mixture of warm milk or water, flour, cornmeal, sugar and salt to give it rising power.

Salt Rising Bread step by step

Wash and peel potatoes. Slice raw potatoes thinly into a large, non-reactive bowl (I use Tupperware; ceramic also works). Sprinkle with cornmeal, sugar and salt and pour on the boiling water. Cover the bowl loosely with plastic wrap and set aside..
Fill a 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. The trick to a successful starter is keeping it at a constant temperature of 100-105-degrees..
After 12 to 15 hours your starter should be foamy (see photo) and have a strong, sour smell (kind of like stinky feet). If after 12 to 15 hours the starter isn't foamy and stinky, the starter has failed. 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 (discard the potato slices) and mix the starter liquid with the milk & water mixture. Stir in enough flour to make smooth dough..
Knead until smooth and elastic as you would for yeast dough, about 8 to 10 minutes, adding more flour as needed to prevent stickiness..
Divide the kneaded dough into 6 greased 1 pound small loaf (8 x 4) pans. Dough should fill pan 1/3 full..
Lightly cover the bread pans with a floured tea towel or a sheet of plastic wrap that's been lightly sprayed with Pam. Let the breads rise in a consistent warm place until dough has almost doubled. (About 2 hours)..
With a fine-misting spray bottle, spritz the top of the dough with water. Bake in a 400°F oven for 30 minutes or until golden..
Remove to racks to cool. Brush tops of loaves with melted butter..
The characteristic strong odor you smell as the bread is baking will not overly manifest itself in the flavor of the bread. The bread has a nice grain and texture and pleasant taste and is MOST delicious when toasted! It also freezes very well..
UPDATE 7/25/17: FINALLY found a bakery (in Pennsylvania) that sells authentic Salt Rising Bread. Somewhat pricey with shipping (but worth it), BUT they also sell a dried starter that makes it a bit easier to make your own. Also recently got a sous vide gadget and found it much easier to use than the crockpot to maintain the consistent temperature for a successful starter..
UPDATE 5/11/2020: Recently ordered from the PA bakery mentioned in comment 12, and, sadly, it's no longer the authentic salt rising recipe. 😢.

Salt-rising bread has a very smooth texture with a tangy flavor and aroma. Black Pepper Focaccia Bread (Bread Machine Recipe)L'Antro dell'Alchimista. The bacterial species that generates the gas for leavening salt rising bread is Clostridium perfringens. I shall be happy to give my recipe for salt rising bread to anyone who desires it. Salt-rising bread is a specific type of bread that does not use yeast, and instead uses another source of bacteria to create the gases that allow bread dough to rise.