Salt Rising Bread Recipe

Cornmeal: A coarse flour made from dried corn, used to create the starter for the bread.

Scalded milk: Milk that has been heated to just below boiling, which helps to activate the fermentation process.

Sugar: A sweetener that feeds the natural bacteria in the starter, aiding in fermentation.

All-purpose flour: A versatile flour that forms the base of the dough, providing structure and texture.

Salt: Enhances the flavor of the bread and helps to control the fermentation process.

Warm water: Used to mix the dough and activate the fermentation process.

To ensure your salt rising bread achieves the perfect rise, maintain a consistent warm environment for the starter. A good method is to place the bowl in an oven with just the light on or use a proofing box. This steady warmth encourages the natural fermentation process, which is crucial for the bread's unique texture and flavor.

• cornmeal - Substitute with polenta: Polenta is essentially a coarser grind of cornmeal and can provide a similar texture and flavor.

• scalded milk - Substitute with evaporated milk: Evaporated milk has a similar consistency and can mimic the richness of scalded milk.

• sugar - Substitute with honey: Honey can provide the necessary sweetness and also add a slight floral note.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can help in achieving a better rise and structure.

• salt - Substitute with sea salt: Sea salt can provide a similar level of saltiness with a slightly different mineral profile.

• warm water - Substitute with warm buttermilk: Buttermilk can add a slight tanginess and help in tenderizing the dough.

• Allow the salt rising bread to cool completely before storing. This prevents condensation, which can make the bread soggy.

• Wrap the cooled loaf tightly in plastic wrap or aluminum foil. This helps to maintain its freshness and prevent it from drying out.

• For short-term storage, place the wrapped bread in a bread box or an airtight container. This will keep it fresh for up to 3 days at room temperature.

• If you plan to keep the bread for longer, consider freezing it. Slice the bread before freezing so you can easily take out just what you need.

• To freeze, wrap each slice or the whole loaf in plastic wrap and then place it in a freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.

• Label the freezer bag with the date. This helps you keep track of how long the bread has been stored.

• When you're ready to enjoy the bread, thaw it at room temperature. For a quicker option, you can use a microwave or toaster oven.

• To refresh the bread's texture after thawing, consider warming it in a preheated oven at 350°F (175°C) for about 10 minutes. This will help restore its crusty exterior and soft interior.

• Avoid refrigerating the bread, as this can cause it to dry out and become stale more quickly.

• For a quick and crispy reheat, preheat your oven to 350°F (175°C). Wrap the salt rising bread in aluminum foil to retain moisture. Bake for about 10-15 minutes or until warmed through. This method ensures the crust remains delightfully crunchy while the inside stays soft.

• If you're in a rush, the microwave can be your best friend. Place a slice of salt rising bread on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the bread rubbery.

• For a delightful twist, use a toaster oven. Set it to 350°F (175°C) and place the salt rising bread directly on the rack or on a baking sheet. Toast for about 5-7 minutes. This method gives you a nice, even reheat with a slightly crisp exterior.

• If you have a steamer, this can be a fantastic way to reheat salt rising bread while keeping it moist. Wrap the bread in parchment paper and place it in the steamer basket. Steam for about 5 minutes. This method is particularly good if you want to maintain the bread's soft texture.

• For a stovetop method, use a skillet. Heat the skillet over medium-low heat and add a small amount of butter or olive oil. Place the salt rising bread slices in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This adds a lovely, buttery crispness to the bread.

• Mixing bowl: Use this to combine the cornmeal, scalded milk, and sugar for the starter.

• Whisk: This will help you mix the starter ingredients thoroughly.

• Plastic wrap: Cover the bowl with this to let the starter sit in a warm place.

• Measuring cups: Essential for accurately measuring the cornmeal, milk, sugar, flour, and water.

• Measuring spoons: Use these to measure out the sugar and salt precisely.

• Saucepan: Use this to scald the milk.

• Wooden spoon: Handy for mixing the dough ingredients together.

• Kneading surface: A clean countertop or a large cutting board to knead the dough until smooth.

• Loaf pan: Grease this to place the dough in for rising and baking.

• Kitchen towel: Cover the loaf pan with this while the dough rises.

• Oven: Preheat this to 375°F (190°C) for baking the bread.

• Oven mitts: Protect your hands when placing the loaf pan in and out of the oven.

• Cooling rack: Place the baked bread on this to cool before slicing.

Prepare the starter ahead: Mix cornmeal, scalded milk, and sugar the night before to save time in the morning.

Use a stand mixer: Knead the dough using a stand mixer to reduce manual effort and speed up the process.

Warm rising spot: Place the dough in a warm spot like an oven with the light on to help it rise faster.

Preheat the oven early: Start preheating your oven while the dough is rising to save time.

Slice with a bread knife: Use a serrated bread knife for quick and clean slices once the bread has cooled.