Rose Bread

Salt rising bread secret …………….. ?

Salt rising bread making seems to be a lost art. I know it is tricky. Recently I made some, and it rose nicely until the final rising in the baking pans. At that point it refused to rise anymore. Do any of you have any hints, suggestions, and/or recipes to share with me ?? Do you use regular flour, or bread flour with high gluten content??

I am a former chef from Canada and my grandmother on one of her annual pilgrimages to Florida back in the 1970′s got me 2 cookbooks one a quote Hillbilly one from Stuckey’s in Tennessee and an Amish one in Ohio.

Both of there recipes are similar to the first one but they both use potatos along with the cormeal some sugar and it is not a milk based bread.

It tells you to sliced a medium potato add it to 2 cups of water, bring it to the boil and cook for 5 minutes, remove from the heat, then rain in 1/2 cup of cormeal to the hot mix, 1/3 cup of sugar and a 2 teaspoons of salt, like the first recipe you put this mix in a glass bowl covered with a cloth and let it sit in a warm area overnight or for 24 hours.

A strong flour like high gluten wil lmake the dough tough, when mixing add the strained mix to the flour and I like to use melted shortening, it says lard in the recipes, a dash more salt and sugar, I tired to use a bit of baking powder in place of the salt and it rose nice.

My books only say one rise then bake at 325 d F for 40-60 minutes, brushing with butter will give you a more golden crust, but it has to be completely cool before cutting ot it says it will fall like a brick, or so it says.

“Bread and Roses”

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