Paulette Vickery's Recipes

SHAKER SALT RISINg BREAD

breads

1 single starter, which contains:
1 cup milk, scalded
7 tablespoon white cornmeal
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 teaspoon sugar
1 single beginning bread ingredients:
1 cup warm water
1/2 teaspoon salt
1/8 teaspoon baking soda
2 1/2 cup flour
1 single ending bread ingredients:
6 cup flour
1 teaspoon salt
1 tablespoon sugar
1 each stick butter

After scalding milk, remove film and pour back and forth between sauce pan used for scalding and a large bowl, to cool milk slightly. Pour milk into bowl and add starter ingredients. Cover and keep in a warm place over night. This batter will become light, fluffy, and full of bubbles. Next morning, add beginning bread ingredients to bowl and mix well. Batter will be stiff. Allow to rise to near top of bowl in a warm spot. In a second large bowl combine end of bread ingredients, and mix well. When starter and beginning bread ingredients mixture in first bowl has risen to near top of bowl, pour starter into mixture in second bowl. Add 3/4 cup warm water and mix well. Batter will become vary stiff. Work dough with hands until smooth. When dough is ready, shape into 3 loaves. Place in lightly greased loaf pans. Brush tops of loaves with soft butter. Allow to rise again in a warm place. Bake at 325 degrees, 5-10 minutes, increase heat to 350 degrees, and continue baking for 45 minutes.

Yield: 36 servings




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