Try this Salt Rising Bread (W/sponge) recipe, or contribute your own.
Suggest a better descriptionSPONGE: Put potatoes, cornmeal, sugar, salt and boiling water in 1/2 gal glass jar and stir. Set, uncovered, in warm spot overnight. Next day, strain off foam, keep the liquid and discard the rest. BREAD: Bring milk to a simmer and add Crisco, baking powder and soda. Blend in sponge. Put in large bowl, add enough flour to make a stiff batter which is still pliant enough to beat. Set in a warm place to rise to double. Add a little more flour to make dough stiff enough to shape into 3 loaves and let double. Bake at 350 for about an hour.
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Serving Size: 1 Serving (10g) | ||
Recipe Makes: 60 Servings | ||
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Calories: 12 | ||
Calories from Fat: 4 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 33.7mg | 1 % | |
Potassium 1.8mg | 0 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12
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