Homestyle Salt-Rising Bread

Ingredients

• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/4 cup (30g) cornmeal 1/4 cup (30g) cornmeal
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon sugar 1/4 teaspoon sugar
• 1 cup (120g) bread flour 1 cup (120g) bread flour
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 tablespoon (15g) unsalted butter, melted 1 tablespoon (15g) unsalted butter, melted
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 1.5g
• Carbohydrates (total, sugars): 32g, 3g
• Protein: 6g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a small saucepan, heat the milk until it reaches a scalding temperature. Remove from heat and let it cool until it is warm to the touch.
2. 2.
   In a mixing bowl, combine the cornmeal, salt, and sugar. Pour the warm milk over the mixture and stir well. Cover the bowl with a clean kitchen towel and let it sit in a warm place for 8-12 hours, or overnight.
3. 3.
   After the fermentation period, preheat the oven to 375°F (190°C). Grease a loaf pan with butter or cooking spray.
4. 4.
   In a separate bowl, combine the bread flour, all-purpose flour, and melted butter. Gradually add the fermented cornmeal mixture, stirring until a sticky dough forms.
5. 5.
   Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Shape the dough into a loaf and place it into the prepared loaf pan.
6. 6.
   Dissolve the baking soda in 1 tablespoon of warm water and brush it over the top of the loaf.
7. 7.
   Bake the bread for 35-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
8. 8.
   Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Treat your ingredients with care...

• Cornmeal — Ensure that the cornmeal used is finely ground for a smoother texture in the bread.
• Bread flour — If bread flour is not available, you can substitute it with all-purpose flour, although the texture may be slightly different.
• Baking soda — Make sure the baking soda is fresh to ensure proper leavening of the bread.

Tips & Tricks

• To create a warm environment for fermentation, place the bowl of cornmeal mixture in a slightly warmed oven or use a proofing box.
• For added flavor, you can incorporate herbs or spices such as rosemary or garlic into the dough.
• To achieve a softer crust, brush the loaf with melted butter immediately after removing it from the oven.
• If the bread is browning too quickly during baking, tent it with aluminum foil to prevent over-browning.
• For a more pronounced tangy flavor, extend the fermentation time by a few hours.

Serving advice

Homestyle Salt-Rising Bread is best enjoyed fresh and warm. Serve it as a side to hearty soups, stews, or alongside your favorite dips. It also makes a delicious base for sandwiches or toast.

Presentation advice

Present the Homestyle Salt-Rising Bread on a rustic wooden cutting board or a bread basket lined with a clean kitchen towel. Slice it thickly to showcase the golden crust and serve with a pat of butter on the side.