Salt Rising Bread

Ingredients

• three teacupfuls of water
• three-fourths of a teaspoonful of salt
• two tablespoonfuls of flour
• eight quarts of flour
• one quart of water

Method

1. 1

   Combine warm water and salt in a bowl, stir in flour to make a stiff batter, and set in warm water to rise.

2. 2

   After three hours, stir in more flour and let rise until light.

3. 3

   Mix into stiff dough and let rise again before baking in a hot oven.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 104. The excerpt below is the record exactly as published.

SALT RISING BREAD. Put three teacupfuls of water, as warm as you can bear your finger in, in a two-quart bowl with three-fourths of a teaspoonful of salt. Stir in flour to make stiff batter. This is for the rising, or emptyings, as some call it. Set the bowl, closely covered, in a kettle, in water as warm as you can bear your finger in, and keep it as near this temperature as possible BREAD, BISCUIT, MUFFINS, WAFFLES, ETC, 137, Notice the time you set your rising. In three hours stir in two tablespoon- fuls of flour, put it back and in five and one-half hours from the time of setting it will be within one inch of the top of your bowl. It is then light enough and will make up eight quarts of flour. Make a sponge in the center of your flour with one quart of water

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