Salt-rising bread is a traditional Southern favorite that relies on a unique bacterial fermentation process rather than yeast, creating a distinctively tangy flavor and incredibly tender, fluffy texture. The key lies in the starter, made from potatoes, cornmeal, and milk, which must be kept warm to activate the Bacillus bacteria. This rustic loaf is perfect for serving alongside fried chicken, cornbread dressing, or simply with butter and jam. While it requires patience for the starter and rising times, the result is a deeply satisfying, homemade bread that tastes like comfort food. It pairs beautifully with hearty stews and soups, offering a savory, slightly sweet profile that complements rich dishes. Make this ahead of time for a memorable weekend baking project that fills your kitchen with an irresistible aroma.
Salt-Rising Bread
Description
Salt-rising bread is a traditional Southern favorite that relies on a unique bacterial fermentation process rather than yeast, creating a distinctively tangy flavor and incredibly tender, fluffy texture. The key lies in the starter, made from potatoes, cornmeal, and milk, which must be kept warm to activate the Bacillus bacteria. This rustic loaf is perfect for serving alongside fried chicken, cornbread dressing, or simply with butter and jam. While it requires patience for the starter and rising times, the result is a deeply satisfying, homemade bread that tastes like comfort food. It pairs beautifully with hearty stews and soups, offering a savory, slightly sweet profile that complements rich dishes. Make this ahead of time for a memorable weekend baking project that fills your kitchen with an irresistible aroma.Ingredients
Directions
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Preheat oven to 350F (175C).
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Place potatoes, 3 teaspoons of salt, honey, and cornmeal in a stainless steel bowl.
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Cover ingredients with boiling water.
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Cover the bowl with a cloth and let stand in a warm place for about 15 hours, maintaining a temperature of approximately 90F.
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Drain the mixture, discarding the potatoes but reserving the liquid.
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In a mixer bowl, combine baking soda, remaining 2 teaspoons of salt, and 3 cups of flour.
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Turn mixer to slow speed and gradually add the reserved potato water.
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Beat the mixture for about 5 minutes until smooth.
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Scrape the "sponge" into a separate mixing bowl, cover with a damp cloth, and let rise in a warm spot until bubbles form, about 1 1/2 hours.
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Meanwhile, combine milk and olive oil in a small saucepan and bring to a boil.
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Immediately remove from heat and let cool to lukewarm.
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Return the sponge to the mixing bowl and add the cooled milk mixture.
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Slowly incorporate the remaining 5 cups of flour while mixing.
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Knead with a dough hook for 7 minutes, or by hand until smooth and elastic.
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If the dough seems too sticky, add up to 3/4 cup additional flour as needed.
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Divide the dough into three equal portions and place each into a greased loaf pan.
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Cover with a damp towel, place in a warm spot, and let rise until doubled in volume.
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Bake for about 1 hour or until the bread sounds hollow when tapped on the bottom.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 297.4kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 180mg8%
- Total Carbohydrate 67.4g23%
- Dietary Fiber 6.9g28%
- Sugars 14.8g
- Protein 6.4g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Starter Care:** The success of salt-rising bread depends on the starter. Ensure the environment stays consistently warm (around 90F) during the 15-hour fermentation. If the starter smells overly sour or unpleasant, it may have failed; discard and start again.
**Temperature Control:** If your kitchen is cool, you can place the starter bowl in the oven with just the light on, or wrap it in towels to retain heat.
**Storage:** Allow the bread to cool completely on a wire rack before slicing. Store at room temperature in a bread bag or airtight container for up to 3 days. For longer storage, wrap tightly in plastic and freeze for up to 3 months.
**Variations:** This bread pairs excellently with fried chicken, cornbread dressing, or as a side for Southern-style casseroles. You can also add a teaspoon of garlic powder to the flour for a savory twist.
