Salt-Rising Bread

Ingredients

• a pint of warm water
• a tea-spoon of salt
• a pint of milk
• a pint of boiling water

Method

1. 1

   Stir warm water and salt to make a thick batter.

2. 2

   Set in warm water to rise for 2-4 hours.

3. 3

   When nearly light, mix with milk and boiling water, cool to milk-warm, and stir in the rising.

4. 4

   Let rise again for 2-4 hours.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 12. The excerpt below is the record exactly as published.

tea-spoon of salt, enough flour and water to — oe make ‘sufficient sponge, and one tea- “cup of yeast; let stand until p _ morning, and then prepare the bread as in summer. ‘Thisis more __ - : convenient to make in winter, since a hot fire is needed to heat the — milk. —Mrs. D. Buaton, SaLt-Risinc Breap. Me The Neen for this bread is prepared thus: Take a pint of warm : -water—about 90°—(if a little too hot defeat is certain) in a per- . a _ keetly clean bowl and stir upa thick batter, adding only a tea-spoon a of salt; a thorough beating of the batter is important. Set in a- ae _ pan of warm water to secure uniformity of temperature, and in ss two to four hours it will begin to rise. The rising is much more ie e __ sure if coarse flour or “shorts” is used instead of fine flour. ‘- When your ‘‘rising” is nearly light enough, take a pint of milk and a pint of boiling water

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