418244 true salt rising bread Recipes

cornmeal, white flour, baking soda, scalded milk, warm water, white flour, warm water, white flour

white cornmeal, sweet milk, salt, sugar, crisco or 5 tbsp other shortening, bread flour , sifted

milk, cornmeal, white sugar, salt, warm water (110 degrees f/45 degrees cup), all-purpose flour, white sugar, shortening, baking soda, warm water (110 degrees f/45 degrees cup), all-purpose flour

potatoes, peeled and sliced, white cornmeal or 3 1/2 tbsp yellow cornmeal, sugar, baking soda, baking powder, salt, boiling water, flour, divided, lukewarm milk, butter, melted, salt, sugar

milk, salt, cornmeal, sugar, lukewarm water, salt, sugar, butter or 1 tbsp other shortening, flour, flour (approximately )

coarse whole-grain polenta or corn grits, bulgur wheat, whole-wheat bread flour such as hard red, hard white , or red fife, instant yeast such as rapidrise, fine sea salt, olive oil or grapeseed oil, melted butter

bread flour, white sugar, salt, vegetable oil, active dry yeast, warm water (110 degrees f/45 degrees cup)

bread machine yeast or 2 1/2 tsp fast rising yeast, bread flour, poppy seeds (plus 1 tsp for topping , if desired), sesame seeds (plus 1 tsp for topping , if desired), old-fashioned oatmeal (large flake, plus 1 tsp for topping , if desired), sunflower seeds (plus 1 tsp for topping , if desired), salt, sugar, oil, warm water, cheddar cheese , sharp, cubed or 1 cup , sharp, shredded, jalapeno peppers, drained (use 1/2 to 1 full jar, based on your heat preference), cheddar cheese , sharp, shredded

water, sugar, instant mashed potatoes, salt, margarine, bread flour, fast rising yeast

milk, cornmeal , medium grind, sugar, water (120 to 130 degrees f), sea salt, baking soda, unbleached white flour, shortening (lard preferred, room temperature), vegetable oil or 2 tbsp melted butter, bread, pans

milk, cooled, scalded, salt, sugar, cornmeal (white preferred ), butter, flour

vegetable oil, all-purpose flour, salt, potato-yeast starter

milk, scalded, cornmeal, baking soda, divided, sugar, divided, salt, divided, all-purpose flour, divided, warm water (105o to 115o), divided, shortening, melted butter or margarine

md or large potatoes, tb yellow cornmeal, ts sugar, ts salt, boiling water, warm milk, warm water, ts baking soda, ts salt, tb melted shortening or oil, flour , bread is best

low-fat milk or 1/2 cup skim milk, warm, room-temp. ricotta cheese (whole or part-skim), eggs, lightly beaten, soft butter, white bread flour , plus, white bread flour (adjust accordingly), sugar, salt, dry baby crispy rice cereal, rolled oats, wheat germ, protein powder, powdered milk, gluten, active dry yeast

veal cutlets, pounded to 1/4 inch thickness (traditional, about 5 oz. each, you may use chicken or pork, as well), flour (all purpose or brown rice), salt, breadcrumbs, eggs, oil (lard is traditional) or lard (for frying, lard is traditional)

water, butter, softened, honey, dry milk, salt, white bread flour, whole wheat flour, vital wheat gluten, rolled oats, bread yeast

rogue hazelnut brown nectar ale, bread flour, dry yeast, sugar, salt, dried, spent grain (optional), spent grain can be acquired from you local microbrewery or homebrewer, often free of charge. it is simply the left over husks of the malted barley used in brewing. it is not necessary for this bread to be delicious, but it lends a very nice character and consistency to the final product. note that before using you will need to dry it out over low heat in an oven until all of the moisture is removed.