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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...