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 BBS: The GWE BBS [ASV/CIN]
Date: 04-10-31 (32 19)             Number: 386
From: ZOGAN #188 @5465*3           Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Salt Rising Bread              Conf: (37) Home Cooki
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RE: Salt Rising Bread
BY: Bif #24 @1214010 VirtualNET Thru Gateway #2 @16450

 Hi Bif...if what I remember is correct....salt rising bread is an old recipe 
that used to incorpporate ammonium salts as a levening agent rather than 
yeast. I do have a recipe for Irish Soda Bread....

    Irish Soda Bread

 1 tblspn butter, softened

 4 cups all-purpose flour

 1  tsp baking soda

 1 tsp salt

 1 to 1 & 1/2 cup buttermilk

 Preheat oven to 425 F. With pastry brush, coat baking sheet with butter.

 Sift the flour, salt, & soda together into deep mixing bowl. Gradually add 1 
cup of the buttermilk, beating constantly with large wooden spoon. until it 
can be gathered into a ball. If dough is crumbly, add up to another 1/2 cup 
buttermilk by the tablespoonful until the particles adhere.

 Place dough on lightly floured board & pat & shape it into a flat circular 
loaf about 8" in diameter & 1 & 1/2" thick. Set loaf onto baking sheet. Then 
with a sharp knife cut with the knifetip a 1/2" deep X shape into the dough, 
semi-dividing it into quarters.

 Bake in middle of oven for about 45 minues or till golden brown. Serve at 
once.

  You can probably use Pam instead of the butter.

  This loaf was traditionally made in a small covered circular iron pot like 
thhe early setters had whereby hot ashes & coals were heaped around the 
chauldron & on the lid. You can approximate this by using a Corning Ware 
circular casserole but leave the lid off. & If you use a corning or pyrex 
glass casserole you'll probably have to bake it at 400-405 degrees F as glass 
holds the heat & your bread would have a burnt bottom if you don't watch the 
cooking process.

     Regards, Zogan...
