---------- Recipe via Meal-Master (tm) v8.02
 
       Title: Salt rising bread: recipe/tips
  Categories: Breads, Joan’s Kitchen
       Yield: 6 loaves
 
       3 md or large potatoes
       3 tb Yellow cornmeal
       1 ts Sugar
       1 ts Salt
       4 c  Boiling water
       2 c  Warm milk
       1 c  Warm water
     1/2 ts Baking soda
       2 ts Salt
       2 tb Melted shortening or oil
       5 lb Bag of flour, bread is best
 
   Wash potatoes and peel well. I use Eastern potatoes
   which are common in my area and are the cheapest.
   Slice raw potatoes thinly into a large pyrex or
   ceramic bowl ( non reactive ).Add by sprinkling on the
   cornmeal, sugar,salt and pour over the boiling
   water.Wrap the bowl tightly with a heavy towel and
   cover the towel with a foil wrap. Place in a constant
   warm place overnight such as a radiator or on a low
   heat warming tray.Set the tray to 90 degrees or a
   warmth that is comfortable when touched but not to hot
   to touch. Then place a larger towel over the entire
   covered bowl. I find that 12 to 15 hours is a good
   time limit to produce the foamy starter. If the next
   morning the starter isnt foamy or doesnt smell strong,
   then do not continue with the recipe. You must have
   the foam and the smell!
   Now in a separate bowl, mix together the warm milk, (
   even skim is fine ), warm water, baking soda, salt and
   melted shortening or oil. Drain the potato mixture in
   a collander saving the starter liquid and mixing with
   the milk & water mixture. Stir in enough flour ( I use
   bread flour ) to make a smooth dough. Knead until
   smooth and elastic as you would for yeast dough, about
   8 minutes or so, adding more flour as needed to
   prevent stickiness. divide the kneaded dough into 6,
   greased 1 pound small loaf ( 8 x 4 ) pans or 4, 9x3
   loaf pans. dough should fill pan 1/3 full. Let the
   breads rise in a consisitent warm place covered (
   again use a 90 degree warm warming tray ) until breads
   are almost double and risen almost to tops of pans. (
   about 1 1/2 to 2 hours) . Bake in a 400 degree oven
   for 30 minutes or golden. remove to racks to cool.
   bvrush tops of loaves with melted butter. The
   characteristic strong odor you smell as the breads are
   baking will not overly manifest itself in the flavor
   of the bread. The bread has a nice grain and texture
   and pleasant taste. Great toasted.Freezes well.
 
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 Joan,“Flour Power”
 
 
 `[1;35;40mRainbow V 1.18.3 for Delphi - Registered