Salt-Rising Bread

Name: Salt-Rising Bread
Ingredients: 4 tablespoons corn meal; 1 teaspoon salt; 2 teaspoons sugar; 1 cup milk, heated to just below boiling

From Foods, their selection and preparation, 1935

The preparation of the leaven is the most difficult step in making the bread.

Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

324Calories

11 gProtein

51 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories324 kcal

Protein11 g

Carbohydrates51 g

Fiber1.5 g

Sugars21 g

Total Fat8.5 g

Saturated Fat4.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol29 mg

Sodium2429 mg

Potassium422 mg

Calcium302 mg

Iron0.5 mg

Magnesium42 mg

Phosphorus285 mg

Zinc1.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A82 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.6 mg

Folate12 mcg

Choline47 mg

Caffeine0 mg

Water219 g

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 291. The excerpt below is the record exactly as published.

SALT-RISING BREAD As explained in the chapter on leavening agents, salt-rising bread is made light by gases that are liberated by the action of cer¬ tain bacteria. As this bread is usually made in the home, these bacteria are obtained from corn meal. Salt-rising bread is made in the bakery from a ferment of the necessary bac¬ teria, although the commercial culture used is usually called "salt-rising yeast.” These bacteria are very resistant since they are in the spore state. Salt-rising bread is some¬ what less light than that made from yeast, is more velvety in texture, and has a pro¬ nounced flavor and aroma. This flavor can be controlled by the use of scalded milk in the preparation of the bread and a pure cul¬ ture of the bacteria responsible for the gas formation. Preparation of Leaven. The ordinary household procedure for the preparation of the leaven is to use about 4 tablespoons corn meal, 1 teaspoon salt, and 2 teaspoons sugar. To these add 1 cup milk, heated to just be¬ low the boilin

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