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Salt Risen Bread???

milesofsmilesmilesofsmiles Posts: 1,345
edited 8:43PM in EggHead Forum
Haven't seen or tasted in many years. Has anyone see any or bakes some? Any recipes out there? Thanks Ronnie. :) :) :)


  • Sorry, found it thru Google. My Bad. :) :) :)
  • Where are you from originally?

    Salt risen (or salt rising) bread was a delicacy staple as I was growing up, in West Virginia.

    Where do you live now? I had heard there's a country bakery in Mt. Morris, PA that bakes & sells it...

    ahhhhhh, the memories of that salty, sour taste as it was toasted & then putting Co-Coa Wheats on top.... :woohoo:
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • Born in the shadow of Neyland Stadium in Knoxville, Tn. I now reside in upstate of South Carolina, in the hugh shadow of Bente. :) :) :) The salt risen bread was / is mighty taste. I might try to do some, Takes a lot of steps. Best to order a loaf to rekindle the taste buds.
  • GeoduckGeoduck Posts: 76
    Here's my "simplified" recipe - made to please my West Virginia mother-in-law.

    Adapted from Bread Winners, Mel London - 1979

    Mix, cover tightly and let stand @ 24 hours:*
    1½ cups milk, scalded
    ¾ cup white waterground cornmeal
    1½ tsp honey

    Put in mixing bowl & stir to dissolve, then let cool:
    4½ cups milk, scalded
    1 ½ Tbsp honey
    2 ¼ tsp salt
    1 ½ tsp baking soda
    4 ½ Tbsp butter

    When mixture is lukewarm, add 1 cup at a time:
    7 ½ - 9 cups flour

    Add starter and beat 4 – 5 minutes
    Let rise 2 – 3 hours until bubbly and increased in bulk. Will probably take 3 hours.

    Add enough flour to make a soft dough
    (6–7 ½ cups)

    Knead about 10 minutes
    Shape into 4 loaves (will fill pan ⅓ full
    Cover and let rise @ 1 hour or until doubled
    Bake 375° 45 – 50 minutes

    * I wrap the pan in towels and set it on a heating pad on “low.”

    The term “salt-rising” originated from the bowl with the starter ingredients being placed inside a larger bowl that was lined with salt to keep the starter warm.

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