Has anyone ever made Salt risen bread ? I have a recipe but it turns out as salt risen bricks. Does anyone have a recipe or hints of what we might be doing wrong. We are experienced bread makers but this bread has us stumped !

-- Joel Rosen (Joel681@webtv.net), October 15, 1999

Answers

You have discovered a new form of building material!

Can't help with this problem...I am a sourdough man.

-- Nick (nikoda@pdqnet.com), October 16, 1999.

I have never made salt risen bread, but several months ago the Dallas Morning News (www.Dallasnews.com) had an article about it in their Food Section. I don't know how many acts of Congress it would take to get it from them though. They said the the term salt rising actually comes from the fact that in older times when people had colder homes they would put containers of salt near the fire to warm them and then put the dough bowl into the salt overnight to keep it warm enough to work off. Good luck.

-- A.C. Green (ratdogs10@yahoo.com), October 21, 1999.

You can try going to Keyword and type in bread recipes, I have done this and their are all kinds of recipes for bread.If bread recipe doesn't work, then type in salt rising bread recipe.I've had good luck with this!

-- Deborah A. Donlon (ddanglelou@aol.com), October 23, 1999.

Aha! From whence do ye come? Each year we trek from the coast of Maine to visit our close friends in western (almost to the Pa border) New York and attempt to make Bambi an orphan. Thereupon, salt rising bread becomes a staple, especially for breakfast toast. Smells almost like toasting unwashed sweatsocks, but then I like Limburger cheese! Our friend there has a couple of recipes, and if you'll give me a msg, I'll give you her e-mail address. I haven't tried either of the (very old) recipes in the bread machine yet, but I think they MAY be adaptable. If they don't work, so goes it. If you can adapt one, I'll trade you your recipe for my personally developed quick potato bread recipe! Deal?

-- Brad Traver (homefixer@mix-net.net), December 10, 1999.

I just recently discovered that the people at "The Baker's Catalogue have information on Salt Risen Bread. They are in Norwich, Vermont, and can be contacted by telephone at 1-800-827-6836. They will also send you a catalog that has some wonderful items and recipes for making all kinds of breads.

Hope this helps!

Betty

-- Betty Gallagher (comanche6@earthlink.net), January 04, 2000.

Salt-rising bread is made with a sponge made as follows: Mix 1 tsp sugar, 2/3 tsp salt, 1/3 tsp soda & 1 cup of milk. Pour this into 1-pint boiling water. Let stand until warm (90-95 degrees) then stir in enough flour to make a stiff batter.*Note that too much flour will make it a heavier bread. Keep it warm by setting the container in warm water. It should become foamy in about 5 hours: if it doesn't stir in a little more flour. Mix this in your bread pan with about a pint of milk & enough flour to make a soft dough & cover lightly with flour. This will rise again in about 1 hour. Then mix in enough flour to make a normal bread dough & bake as usual. Hope this helps.

-- Beverly (the_plant_lady@centurytel.net), January 23, 2000.

I looked for a recipe for ages- thank goodness for the Net. And yeah, I agree, the stuff smells rough, but makes great toast! Doesn't hurt that it reminds me of breakfast at my grandma's, either.

If you want one more recipe to try, go to: http://breadrecipe.com and enter "salt rising" or "salt risen" (can't remember which) in the search block. It's a good recipe and has some tips for 1st. time makers.

Oh, be careful to type "breadrecipe" and not "...recipes", because that's a bookstore.

-- Sylvia (slydy@intrstar.net), January 27, 2000.