Salt-rising bread starter:
1 1/2 c Hot water
1 tb Sugar
1/2 ts Salt
1/2 c Warm water
– (100 to 115 degrees)
1/4 ts Baking soda
1/2 c Lukewarm whole milk
– (90 to 110 degrees)
2 tb Butter, melted
1 ts Salt
5 1/2 c Flour
Recipe by: ESSENCE OF EMERIL SHOW #EE2134 Make starter: In a glass bowl
mix together all ingredients for starter. Cover with a plate and place in a
barely warm oven for 12 hours, or until top is covered with 1/2 to 1-inch
of foam (a gas oven with pilot light is warm enough or heat electric oven
to 250 degrees for 20 minutes; turn off before placing bowl in oven.) Keep
warm.
Make bread: Strain liquid from salt starter through a sieve set over a
large mixing bowl. Pour 1/2 cup warm water over potato, pressing to extract
as much liquid as possible; discard potato. Stir baking soda, milk, butter
and salt into potato liquid. Add 2 cups of flour and beat until very
smooth. Add 2 1/2 cups more flour, stirring until dough comes together.
Sprinkle remaining flour over work surface, turn out dough and knead for 10
to 12 minutes, until dough is smooth. Divide in two and form into loaves.
Place loaves in 2 well-buttered loaf pans, cover and set aside in a warm
place to double, 4 to 5 hours. Preheat oven to 400 degrees. Bake 35 to 45
minutes or until bottom of loaves sound hollow when tapped. Turn loaves out
of pans and cool completely on racks before slicing.
Yield: 2 loaves
Yields
2 Loaves
