Ingredients
3 medium potato raw w/skin
2 1/2 tbsp salt
2 tsp sugar
2 tbsp cornmeal
4 cup water
1 tsp baking soda
11 cup all purpose flour
1 cup milk 1%
2 tbsp butter
Directions
STARTER: cut 2/1/2 C new non-mealy potatoes in thin slices, place in
bowl, sprinkle ove them 1 T sale, 2 t sugar, 2 T white cornmeal, add
4 C boiling water and stir till salt disolved. let stand, covered, 15
hours, squeeze out potatoes. Drain liquid into bowl and add, stiring
till blended, 1 t baking soda, 1 1/2 t salt, 5 C sifted flour. Beat
(forever) place in greased bowl in warm place to rise till light.
Bubbles should come to surface and increase in size 1/3 (1 1/2 hrs).
Scald 1 C milk and when lukewarm, add 2 T butter, add to sponge with
5 -6 6 C sifted flour. Knead 10 min, shape into loaves, let rise,
covered, to near double in size. Bake 350 1 hour.
Servings: 60 servings
Potato Salt-Rising Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
Written recipes as a concept can be observed back into distant history, at least as far back as the Egypt of the Pharoahs, and quite possibly further than that. However, in the main part, these old recipes were just primitive hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Continuing our culinary historical journey, we have two recipe books published in the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books are nothing to do with the spicy food that is served today, but instead accounts of the types of food on the tables of the upper classes of that time. Later on, in the 15th century, knights returning from the crusades brought us many foods and spices from the holy lands, including spices like coriander, basil and rosemary. These new herbs and spices created a surge in manuscripts on cookery, the majority of which are kept safe in private cookery archives. Over the succeeding few hundred years, the wealthy families of Europe competed to serve up the most extravagent banquests, and consequentially the best chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the 1800s that cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and recording popular recipes of the day. When we get to the twentieth century, recipe books were in great demand, as a result of better eduction, people having increased free time and being a little richer. The TV revolution brought us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Potato Salt Rising Bread recipe.
