Description
Discover the unique taste of Saltrising Bread with our detailed recipe guide. Learn its fascinating history, preparation secrets, and tips for perfecting this traditional bread.
Ingredients
Scale
- 1 cup (240 ml) milk
- 5 cup (120 ml) cornmeal
- 1 tablespoon (15 ml) white sugar
- 1 teaspoon (5 ml) salt
- 2 cup (480 ml) s warm water (110 degrees F/45 degrees C)
- 2 cup (480 ml) s all-purpose flour
- 2 tablespoon (30 ml) s white sugar
- 3 tablespoon (45 ml) s vegetable oil
- 5 teaspoon (3 ml) baking soda
- 1 tablespoon (15 ml) warm water (110 degrees F/45 degrees C)
- 6 cup (1440 ml) s all-purpose flour
Instructions
- To Prepare the Starter: Warm up the milk and mix in 1 tablespoon of sugar, the cornmeal, and 1 teaspoon of salt. Place this blend in a jar within an electric skillet or crock pot, surrounded by warm water. Keep the temperature steady between 105 to 115 degrees F (40 to 47 degrees C) for 7-12 hours, or until it starts to ferment. You’ll hear gas escaping when fermentation is complete. The foamy bubbles forming on top can take up to 24 hours. Do not proceed with making the bread until the starter shows activity. As it ferments, the distinctive salt-rising scent will develop.
- Once the starter is active and bubbly, it’s time to prepare the sponge. Transfer the starter into a medium-sized bowl. Add 2 cups of warm water, 2 tablespoons of sugar, the vegetable oil, and 2 cups of all-purpose flour. Mix the sponge thoroughly. Place the bowl back in the water to maintain a consistent temperature of 105 to 115 degrees F (40 to 47 degrees C). Cover the bowl and let the mixture rise until it becomes light and bubbly, which will take about 2 1/2 to 3 hours.
- Dissolve the baking soda in 1 tablespoon of warm water, then mix it into the sponge. Gradually incorporate 5 1/4 cups of flour into the sponge; add more flour if needed. Knead the dough for 10 minutes until it becomes smooth and easy to handle. Divide the dough into three portions. Shape each portion and place them into three greased 9x5x3 inch pans. Set the covered pans in warm water, or place them uncovered in a warm oven alongside a bowl of hot water, maintaining a temperature of 85 degrees F (30 degrees C). Allow approximately 5 hours for the bread to expand 2 1/2 times its original size, rising to the top of the pans.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake the loaves at 375 degrees F (190 degrees C) for 10 minutes. Then, reduce the oven temperature to 350 degrees F (175 degrees C) and continue to bake for another 20 minutes or until the bread turns a light golden brown.
- For Future Use, you can preserve the salt-rising culture! Reserve 1/4 cup of a successful sponge and spread it onto a saucer, cover with cheesecloth, and let it dry. Store the dried flakes in plastic in a cool, dry place or freeze them until needed for salt-rising bread. When ready to make bread again, dissolve the flakes in a new warm starter and proceed with the recipe, enhancing the flavor of your bread.
Notes
- Ensure milk is lukewarm before mixing to protect beneficial bacteria
- Use a thermometer to maintain proper starter and sponge temperatures
- Gradually add flour to sponge for a smooth dough consistency
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Calories: 124 kcal
- Fat: 2 g
- Protein: 3 g
Keywords: salt rising bread, fermentation process bread, homemade bread starter, cornmeal bread recipe, baking bread instructions, warm water dough
