Salt-rising bread ii

Yield: 3 Servings

Ingredients:

3 1/2 c Thinly sliced new potatoes
5 ts Salt
3 tb Honey
2 tb Yellow cornmeal
4 c Boiling water
1 ts Baking soda
8 c All-purpose flour
1 c Milk
2 tb Olive oil PREHEAT OVEN TO 350F. Place potatoes
3 teaspoons salt

Instructions:

honey and cornmeal in a stainless steel bowl and cover with boiling water. Cover with a cloth and let stand for about 15 hours. Maintain temperature at about 90F. Drain and discard the potatoes. Reserve the water. Place baking soda remaining 2 teaspoons salt and 3 cups of flour in a mixer turn to slow speed and add the potato water. Beat about 5 minutes. Scrape the "sponge" into a mixing bowl cover with a damp cloth place in a warm part of the kitchen and let rise until bubbles form about 1 1/2 hours. Meanwhile combine milk and olive oil in a small saucepan bring to a boil and immediately remove from the heat. Let cool to lukewarm. Replace the sponge in the mixing bowl add the milk and slowly incorporate remaining 5 cups of flour. Knead with a dough hook for 7 minutes. If dough seems too sticky add up to 3/4 cup additional flour. Divide dough in 3 and place in greased loaf pans. Cover with a damp towel place in a warm spot and let rise until doubled in volume. Bake for about 1 hour. Makes 3 Loaves MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ...downloaded from: Salata *Redondo Beach CA (310)-543-0439 (1:102/125)