Salt Rising Bread

Ingredients

• one pint of water
• one-half teaspoonful of salt
• one teaspoonful of sugar
• thicken with flour until the batter is as thick as it was in the commencement
• scald about one pint of it

Method

1. 1

   Stir water, salt, and sugar to the thickness of pancake batter.

2. 2

   Place the vessel in warm water and let it stand for three hours.

3. 3

   Then thicken with flour until the batter is as thick as it was initially.

4. 4

   Let it stand for three more hours.

5. 5

   Mix the rising with warm water and knead on a warm board.

6. 6

   Place the dough in a baking pan, let it rise to twice its original size, and bake in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 333. The excerpt below is the record exactly as published.

SALT RISING BREAD. The earlier in the morning it is set the better. A most convenient hour is six o'clock. Take one pint of water, one-half teaspoonful of salt and one teaspoonful of sugar ; stir to the thickness of pan-cake batter. The water used should be as warm as the hand can bear. Place the vessel containing this batter into water of the temperature of that first used, and let it stand for three hours. In that time a water will arise to the surface ; then thicken with flour until the batter is as thick as it was in the commencement. Let it stand three hours longer when it will again rise, making a total standing of six hours. Then get what flour you need for your baking, scald about one pint of it

Cook this with the app: pantry check, scaling, and the assistant.